Adventure Chef

Whole wheat tagliatelle  garlic, oil and chilli

INGREDIENTS FOR 2 :

10 native garlic cloves

8 green chillies "labuyo"

6 tbsp. extra virgin olive oil cold pressed

1 tbsp local anchovies paste ‘bagoong isda’

200 gr. home made whole wheat fettuccine

PROCEDURE :

Cook the garlic cloves with skin on under coconut wood hash in wood fired oven

and after removing the skin place it in a mortar with the remaining ingredients

and obtain a cream.

Cook the pasta in plenty boiling water strain it al dente and season it with the

garlic mixture away from fire.

Garnish with ‘malungay’ leaves and serve immediately with pepper mill.

This entry was posted on Sunday, October 9th, 2005 at 3:45 pm and is filed under Pasta. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.