On a day like today, where Vancouver has a dusting of snow and Edmonton is in the midst of a deep freeze… I am quite happy where I am, thank you very much.
But cool temperatures fill me with warm memories of people I love and miss.  And cool air still puts me in the mood for food that comforts.

“Plain spaghetti” as a child meant cooked noodles bathed in salted butter and dusted with Kraft parmesan from the green shaker.  As an adult, it means spaghetti aglio e olio — garlic and oil.  It’s not a difficult endeavour and besides knowing that chilies, pecorino and Italian parsley are involved, it’s quite literally what it proposes to be.

aglioolio

One of the great things about Edmontonians is that we tend to rally around hometown heroes and heroines when they do good so that they continue to do good.  Daniel Costa is a great local chef who made me crave Da Capo salads and pizza and has recently upped the ante with pub food at Red Star.  I used his recipe for this dish, and included a splash of white wine as he suggested.  Although I did not use anchovies.  Delicious and comforting all the same.

Stay warm, Edmonton.

Spaghetti Aglio e Olio
Serves 2.

0.5 lb spaghetti
2-3 cloves of garlic, minced
0.5 tablespoon dried chili flakes
0.25 cup olive oil
0.5 cup chopped Italian parsley
Salt and pepper, to taste
Pecorino romano cheese, grated

While pasta is cooking in salted water, heat oil over medium heat.   Saute chili and garlic in oil until fragrant, a minute or two.  Don’t brown then.  Take off the heat if pasta is still cooking.  Toss cooked pasta in oil mixture over heat with 0.25-0.5 cup of pasta cooking water to make a bit of a sauce.  Take off the heat and add salt and pepper, parsley and cheese.