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RE: Cooking with Sakuya: Aglio e Olio
Just great, I've been looking for a good recipe just for this dish! Have made my own version but just couldn't get like I've had it in some good restaurants. Thank you!
You're welcome, I hope yours turns out well. It's a very adaptable dish with lots of takes on it, but this is what me and my foodie friends agree on. Something I think people undervalue is using a good block of parmesan reggiano, it just brings so much to pastas in general, especially if you use the portions near the rind.