Aglio Olio Version 3.1

After my many attempts of cooking a decent plate of Aglio Olio, i finally suceeded in achieveing a taste near similar to those i've tried outside. With minimum spices and ingredients i have at home, i experimented with the many different ways of cooking this pasta dish, which is my favourite pasta amongst all. I hereby shall list out the steps of cooking it:

1. Cook sphagetti until al dente (i dunno the correct spelling but it means 3/4 cooked), in a pot of boiling water with salt and olive oil in it. Afterthat, run it with cold water and toss it with salt and olive oil.

2. Chop finely 3 big garlics, 2 chilli padi (with seeds removed unless you enjoy the orgas feeling of having them in your mouth) and 1/2 tomatoes (with seeds and placenta removed as well).

3. If you want to add seafood (which is wad i did), marinate fish slice and prawns with salt and pepper.

4. Heat sauce pan with olive oil, add chopped garlic. Stir it so that each grain is evenly fried.

5. When garlic turns brown, add chopped chilli padi and tomatos. Be prepared for a facemask or what just incase the chilli makes you cry for the next half an hour.

6. Add half a cup of water. BEWARE !!! This step will cause vigourous smoking. (I once activated my house's fire alarm because of this)

7. Add your seafood in so that they will be cooked and let the flavours seep into the liquid in the pan.

8. Add sphagetti and let it simmer inside the liquid and all the liao wadeva u hav inside.

9. Add salt, pepper and parsely leaf flake (that stupid leaf flake cost me freaking $4 from colds storage !!!)

10. Serve while hot. Enjoy your freaking plate of aglio olio while thinking of the amount of washing and cleaning after your freaking meal. =)