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@SOINLAB #soinlab #nuoctaytrang #taytranggiare #nguyenlieungoainhap #skincare

@SOINLAB #soinlab #nuoctaytrang #taytranggiare #nguyenlieungoainhap #skincare

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#mamanamangertout😅

Aglio e Olio in under 10 minutes. Made with a creamy garlic sauce instead of frying the garlic. #bortipastabar Serves 2 Ingredients * 200 g spaghetti * 6–8 garlic cloves, peeled and cut in half * 60 ml extra-virgin olive oil, divided * 39 ml hot garlic-cooking water * ½ teaspoon red-pepper flakes, or to taste * 2 tablespoons finely chopped fresh parsley * Salt, as needed * Pasta water, as needed Preparation 1. Blanch the garlic Bring a small saucepan of water to a boil. Add the garlic and cook for approximately 4-6 minutes, until completely tender. 2. Make the garlic cream Drain the garlic, reserving its cooking water. Place the softened garlic in a tall blending container. Add approximately: * 30 ml garlic-cooking water * 30 ml extra-virgin olive oil * A small pinch of salt * Parsley 3. Blend with an immersion blender until completely smooth and creamy. Add a little more water if necessary. 4. Cook the spaghetti Cook the spaghetti in well-salted boiling water. Remove it approximately 2–3 minutes before al dente, reserving plenty of pasta water. 5. Prepare the pan In a large skillet, gently heat the remaining olive oil with the red-pepper flakes and half of the parsley. Keep the heat low—the seasonings should release their flavor without burning. 6. Finish the pasta Transfer the undercooked spaghetti directly into the skillet. Add one ladle of pasta water and continue cooking, tossing and stirring vigorously. Add the garlic cream and continue tossing until the sauce emulsifies and becomes shiny and creamy. Add more pasta water gradually if it becomes too thick. 7. Serve Turn off the heat, add the remaining fresh parsley and toss again. Plate immediately and finish with a small drizzle of good extra-virgin olive oil

Aglio e Olio in under 10 minutes. Made with a creamy garlic sauce instead of frying the garlic. #bortipastabar Serves 2 Ingredients * 200 g spaghetti * 6–8 garlic cloves, peeled and cut in half * 60 ml extra-virgin olive oil, divided * 39 ml hot garlic-cooking water * ½ teaspoon red-pepper flakes, or to taste * 2 tablespoons finely chopped fresh parsley * Salt, as needed * Pasta water, as needed Preparation 1. Blanch the garlic Bring a small saucepan of water to a boil. Add the garlic and cook for approximately 4-6 minutes, until completely tender. 2. Make the garlic cream Drain the garlic, reserving its cooking water. Place the softened garlic in a tall blending container. Add approximately: * 30 ml garlic-cooking water * 30 ml extra-virgin olive oil * A small pinch of salt * Parsley 3. Blend with an immersion blender until completely smooth and creamy. Add a little more water if necessary. 4. Cook the spaghetti Cook the spaghetti in well-salted boiling water. Remove it approximately 2–3 minutes before al dente, reserving plenty of pasta water. 5. Prepare the pan In a large skillet, gently heat the remaining olive oil with the red-pepper flakes and half of the parsley. Keep the heat low—the seasonings should release their flavor without burning. 6. Finish the pasta Transfer the undercooked spaghetti directly into the skillet. Add one ladle of pasta water and continue cooking, tossing and stirring vigorously. Add the garlic cream and continue tossing until the sauce emulsifies and becomes shiny and creamy. Add more pasta water gradually if it becomes too thick. 7. Serve Turn off the heat, add the remaining fresh parsley and toss again. Plate immediately and finish with a small drizzle of good extra-virgin olive oil

Aasai Kaathal Kaigalil Saernthaal Vaazhvae Sorgam Aagumae 💛

Aasai Kaathal Kaigalil Saernthaal Vaazhvae Sorgam Aagumae 💛

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