summery spaghetti aglio e olio

SUMMERY SPAGHETTI AGLIO E OLIO

Pick your flowers in the morning when they have the highest water content. Wash flowers and allow to air dry before you eat them. Separate the petals from pistils and stamens just before using to keep wilting to a minimum.

The peppery flavour of calendula petals is echoed by the baby arugula and makes a fresh and colourful foil for the garlic and chilis in this classic pasta dish. 1 lb (455 g) spaghetti

½ cup (125 mL) extra virgin olive oil, divided 3 tbsp (45 L) chopped garlic

¼ tsp (1 mL) chili flakes

¼ cup (60 mL) chopped parsley

3 cups (750 mL) baby arugula

1 cup (250 mL) calendula petals

Black pepper

Grated Parmesan 1 Bring a pot of well-salted water to a boil. Add spaghetti and cook until al dente according to package directions. 2 Heat ⅓ cup (80 mL) olive oil in a large skillet over medium-low. Add garlic and chili flakes and sauté very gently for 3 to 5 minutes or until garlic is lightly golden. About 4 minutes before pasta has finished cooking, scoop 1 cup (250 mL) of the pasta cooking water from the pot and add to olive-oil mixture. Bring to a boil and cook for 4 minutes or until reduced by about half. Drain pasta and add into skillet, tossing well to coat with sauce. Sprinkle with parsley and remaining 2 tbsp (30 mL) olive oil and fold in baby arugula until just wilted. Add in half of petals and stir to combine. Then sprinkle individual servings with remaining petals and serve with black pepper and grated Parmesan along side.

Makes 4 servings