Steve's Garlic Cilantro Fettucini
- 4 packages fresh fettucini
- 2 bunches fresh cilantro
- 2 heads garlic
- dried red pepper flakes
- ½ cup olive oil
Finely chop the garlic and set aside. Remove most of the stems from the cilantro and chop the cilantro leaves. (Some cilantro stem is okay.)
Fill a sink with tap water. Heat the olive oil in a large sauté pan on a high heat. Just as the oil begins to smoke, add the garlic. As the garlic cooks, occasionally stir with a spatula to assure even browning. When the garlic starts to turn light brown, immediately remove from heat and dip bottom of the pan in the sink filled with water to stop the cooking.
Boil the pasta in a large pot of very salty water. While cooking, occasionally taste a piece of the pasta to determine when it is done. The consistency should be “al dente” – a bit chewy but not tough. When the pasta has reached the correct consistency, pour contents of pot into a colander and allow the water to drain from the pasta.
Transfer the pasta to a large bowl. Toss with the cooked garlic and oil, red pepper flakes, and the cilantro.
Serve with grated Reggiano parmesan cheese on the side. This pasta can also be served with the port reduction tomato sauce on the side. (See Port Reduction Tomato Sauce.)