Cycle 3 – Item 204

27 (Fri) July 2012

Linguine Aglio Olio with Black Olives and Broccoli

1.5

by me

at home

-Oksu, Seongdong, Seoul, Republic of Korea-

solo

A complete novice at oil-based pasta sauces, I can’t seem to avoid making the finished dish feel both dry and heavy at the same time.

That reminds me, a colleague once told me about a visit to an Italian restaurant where they allegedly served him a plate of plain noodles as part of a course meal.  Me: It was probably aglio olio, which, if not done right, can seem unadorned.  Him: No, just plain noodles.  Me: Not even garlic or grated cheese?  Him: Just plain noodles.  Me: That’s impossible.  Him: That’s what I was thinking.  Me: So didn’t you complain?  Him: Yes, but they said that it was supposed to be like that.  Me: So it probably was aglio olio.  Him: No, just plain noodles.  To this day, we still argue about it.

(See also FOOD GLOSSARY)

(See also RESTAURANTS IN KOREA)