Treasure Chest

Spaghetti Aglio e Olio (Garlic infused Olive Oil Spaghetti) Serve 2 Ingredients: Spaghetti serve 2 Garlic thinly sliced 5 gloves Olive oil 1 cup Salt 1tsp + 1Tsp Pepper 1tsp Red pepper flakes 1/2tsp Cilantro 1 bundle Method: Thinly slice 5 cloves of garlic. Pick cilantro and set aside. In a mid or large size frying pan, add 1 cup of olive oil on low heat. Bring a pot of water to a boil and add 1Tsp of salt before adding the spaghetti.  Undercook the spaghetti for one minute per spaghetti package instruction. Add thinly sliced garlic into low heat olive oil to be infused.  Infused until garlic is fragrant. Add 1/2tsp of red pepper flakes into the oil over low heat. Reserve 1 cup of pasta water before draining the spaghetti.  Set aside. Add spaghetti to infused oil over medium heat.  Toss the spaghetti in the pan to incorporate. If desired for more sauce, add the desired pasta water is optional. Add 1tsp of salt and 1tsp of pepper.  Taste to adjust. Turn off th

Linguine with Shrimp Scampi by Barefoot Contessa Ingredients Vegetable oil Kosher salt 3/4 pound linguine 3 tablespoons unsalted butter 2 1/2 tablespoons good olive oil 1 1/2 tablespoons minced garlic (4 cloves) 1 pound large shrimp (about 16 shrimp), peeled and deveined 1/4 teaspoon freshly ground black pepper 1/3 cup chopped fresh parsley leaves 1/2 lemon, zest grated 1/8 cup freshly squeezed lemon juice (1 lemons) 1/4 lemon, thinly sliced in half-rounds 1/8 teaspoon hot red pepper flakes Directions Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package. Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just t

Penne Rigate with Arugula Almond Pesto from Martha Stewart magazine http://www.marthastewart.com/1104482/penne-rigate-arugula-almond-pesto Serves 6 5oz Baby Arugula (save some for garnish) 3 Tsp blanched Almonds toasted and chopped (2oz) 1 small clove of Garlic chopped 3 Tsp fresh Lemon juice Coarse Salt 1/2 cup EVOO plus more for drizzling 1 lb Penne Rigate Combine arugula, almonds, garlic, lemon juice in bowl of a food processor Season with Salt Pulse until coarsely purred With motor running, slowly ass oil, processing to a paste Bring a large port of water to a boil and all salt Cook pasta until al dente according to package instructions Drain and transfer pasta to a bowl As pesto and toss to coat evenly Drizzle with oil Garnish with arugula leaves Serve immediately