Luce's Spaghettini

Name: Luce's Spaghettini
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 8 ounces spaghettini; kosher salt, to taste; 3 tablespoons vegetable oil; 1 tablespoon extra-virgin olive oil; 3 large garlic cloves, lightly crushed; 3 dried hot chili peppers (Calabrian) or 3 dried arbol chiles; 4 tablespoons parmesan cheese, finely grated

Submitted by Member 610488

"This recipe is from the restaurant Luce in Portland, Oregon."

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Ready In:: 30mins
Ingredients:: 7
Serves:: 4

ingredients

8 ounces spaghettini
kosher salt, to taste
3 tablespoons vegetable oil
1 tablespoon extra-virgin olive oil
3 large garlic cloves, lightly crushed
3 dried hot chili peppers (Calabrian) or 3 dried arbol chiles
4 tablespoons parmesan cheese, finely grated

directions

Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente.
Meanwhile, heat both oils and garlic in a large heavy deep skillet over medium heat, stirring occasionally, until garlic is almost blackened all over, 7–9 minutes (the long cooking time deepens the flavor).
Tear peppers in half; add seeds and pods to skillet. Cook, stirring often, until seeds are dark brown, about 2 minutes. Discard garlic and pods, leaving seeds in oil. If pasta isnt ready yet, remove skillet from heat; set aside. Once pasta is cooked, reheat garlic-chile oil until it shimmers.
Using tongs, transfer pasta with some water still clinging to it from pot to skillet (it will splatter; the starchy water helps form the sauce). Add 2 tbsp pasta cooking liquid; remove skillet from heat; toss just until evenly coated, adding more cooking liquid by tablespoonfuls if dry.
Divide pasta among bowls and garnish each with 1 tbsp Parmesan.