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Garlic Spaghetti with Shrimp and Lobster Tails


You can do a normal Spaghetti Aglio e Olio, I think.

Get the pasta going – I found fettuccine to be a good sub for normal-sized spaghetti too.

Meanwhile, chop some garlic. No need to finely chop it, big slices are fine too. Then add olive oil (or any neutral-flavored oil if you can’t get them) to the pan, enough to coat the amount of pasta you’re using. Put the garlic slices on the cold oil – yes, not even a sizzle is fine – since you want the oil to be infused with the garlic flavor as much as you can.

As the garlic cooks, watch out not to let them get too burnt. Then you add some oregano (dried works fine here) and some salt. After a few seconds of tossing them around, add some chopped parsley (fresh is very recommended, since the dried stuff is too weak against the oregano and garlic flavors) and ground black pepper to taste. Turn off the heat, put the cooked pasta to the pan with the garlic, oregano, parsley, and black pepper, add some of the cooked pasta water (the starch will coat the “oil sauce” to the pasta better), and toss the whole thing around. Adjust salt if need be.

If you don’t care much for heat, you can just eat this as is. But if you need some heat you can add chili flakes or even chopped chili peppers – either after you’re done or you can toss them into the oil sauce concoction with the oregano to let the heat infuse into the oil.

Hope this helps!

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