In the last months that I lived in NYC, I went to the Tribeca Film Festival and saw a little indie movie written and directed by, and starring John Favreau. It's a little gem of a movie. John Leguizamo is at his most charming, and the movie depicts the restaurant biz, cooking and what compels the inspiration to do great work in wonderful and realistic detail.
I could watch the scenes where Jon Favreau is working with food about a million times. They are stunning. It is actually sort of realistic that a guy of Favreau's age and build could entice a beautiful woman like Scarlet Johannsen into bed with his food, (which actually happens.) It's the promise of the dish below that gets her in the sack, and I can pretty much see why.
It is frighteningly simple but completely full of a flavor. Tons of sliced garlic, toasted brown, a zing of lemon, and a huge bunch of parsley. Et Voilà! The pasta that will always keep ScarJo coming back for more. Me personally, I'll take anyone who knows how to incorporate this much garlic into a dish, but only as long as we both had garlic breath.
Spaghetti with All the Garlic
- 1 package of spaghetti
- 6 cloves of garlic, sliced as thinly as you can
- 1 solid pinch of red chili
- At least 1 cup of really good olive oil
- 1 lemon, take the zest and the juice
Heavily salt a pot of water, bring to a rolling boil, and drop in the pasta. Heat up the olive oil in a pan for 2 minutes at high heat. Add the chili. After 30 seconds add the garlic. Swirl the garlic around so that it gets really toasted and brown, but don't let it burn. Set heat down to low-low or off. When the pasta is still a little too al dente, drain and add the pasta to the hot oil. Toss. Add the lemon zest and juice. Finely, finely finely chop the parsley. Toss that in at the last minute. Pile into a bowl and eat way to much of this than could be recommended in one sitting.