Steps to Prepare Jamie Oliver Spicy linguine aglio olio with greens and asparagus

Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, spicy linguine aglio olio with greens and asparagus. One of my favorites food recipes. For mine, I’m gonna 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 well liked of current trending foods in the world. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. Spicy linguine aglio olio with greens and asparagus is something that I have loved my whole life. They are nice and they look wonderful.

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

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

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

Instructions 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.

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