Recipe of Spicy linguine aglio olio with greens and asparagus

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, spicy linguine aglio olio with greens and asparagus. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Spicy linguine aglio olio with greens and asparagus is one of the most popular of current trending foods in the world. It is easy, it is quick, it tastes delicious. It is appreciated by millions every day. They’re nice and they look wonderful. Spicy linguine aglio olio with greens and asparagus is something which I have loved my entire life.

Steps to Prepare Spicy linguine aglio olio with greens and asparagus

To get started with this recipe, we have to first prepare a few components. You can have spicy linguine aglio olio with greens and asparagus using 12 ingredients and 6 steps. Here is how you can achieve it.

Ingredients

The ingredients needed to make Spicy linguine aglio olio with greens and asparagus:

1. Prepare 300 gr linguine pasta
2. Take 1 bunch asparagus
3. Get 1 tbsp finely chopped basil
4. Get 1 tbsp finely chopped Vietnamese mint leaf
5. Get 1 tbsp finely chopped coriander
6. Take 1 tbsp finely chopped parsley
7. Take 6 cloves finely chopped garlic
8. Get 4 fresh finely chopped chili
9. Take Salt
10. Make ready Blackpepper
11. Get Fresh parmesan cheese
12. Make ready Olive oil

Instructions

Steps to make Spicy linguine aglio olio with greens and asparagus:

1. Cook the pasta into boiling water, add salt into boiling water. Cook until al dente for about 14-16 mins.
2. Cook the asparagus in to boiling water add some salt, let it cook for 3- 5 mins (mine is thin asparagus so only takes 3 mins to cook) drain and soak in a bowl with cold water, to avoid overcooked. While preparing the pasta
3. While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the garlic and the chili to the pan. Cook until the garlic begins to turn golden (do not overcook, the garlic will become bitter and nasty….if this happens, start over.)
4. When the pasta is al dente, drain the pasta and, without rinsing the pasta, add them directly into the pan of garlic and chili. There's no need to drain the pasta too thoroughly as you want to add some pasta water into the pan as well. Add salt and Blackpepper, toss the pasta until combined with the oil. Turn the heat off
5. Add parsley, Vietnamese mint, basil and coriander. Toss everything together until the pasta is well coated with herbs and oil.
6. On a plate, line the asparagus. And add the pasta on top of asparagus, sprinkle with parmesan cheese before serving.

As simple as that How to Prepare Spicy linguine aglio olio with greens and asparagus

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