I remember when I was young, trying to say “Aglio e Olio”. I think for years, I wasn’t even entirely sure what it meant. I just knew this dish was one of my absolute favorites. I remember cooking this up on days when life just wasn’t going well. Lemon slices in water are a must for this dish.
In this dish most especially, make sure you have high quality Extra Virgin Olive oil, such as Filippo Berio. Oil and garlic are the two stars in this dish, and you will not regret the extra money spent on quality olive oil. Also, whereas most dishes you could possibly subsitute the cheese, do not do so in this recipe. Only use a sharp sheep cheese, such as Romano Pecorino or Parmigiano Reggiano. Again, this is worth the extra money, you will not get the same effect with a softer or milder cheese.
- 1 lb Fettucine pasta
- 4 cloves garlic, coarsley chopped
- Extra Virgin olive Oil
- ¼ c chopped parsley
- ¼ c grated Romano Pecorino
Bring a pot of water to a rolling boil, add fettucine and season with salt. In a small frying pan, lighty sauté the garlic. Set aside while pasta finishes cooking. Chop parsley. Toss cooked pasta with garlic infused olive oil and chopped parsley.
- 4 chicken thighs
- 4 chicken drumsticks
- 3 large lemons
- Dried Oregano
- Dried Basil
Preheat oven to 375 degrees F. Move the rack to the middle of the oven. Remove skins from thighs and drumsticks. Place in a 13×9″ pan. Spear each piece with a sharp knife or fork. Squeeze lemons over the speared chicken, and season with dried oregano. Cover with foil and bake for 50 to 60 minutes or until juices come out clear.