The Garlic Toasting
The garlic must be sliced thin and toasted until it is just golden. If it is too pale, it tastes raw: if it is too dark, it becomes bitter and ruins the whole plate. You want that nutty, aromatic sweetness to infuse every drop of the oil. Garlic is the main event.
The Pasta Water
A dry aglio olio is a failure. A good version uses a splash of starchy pasta water to bind the olive oil into a light sauce that clings to the strands. It should be glossy and fragrant, with a slow heat from the chilli flakes that builds as you eat.
Quick answers
- Can I add toppings like prawns or mushrooms?
- While the basic version is just garlic and oil, many Singaporean spots add seafood or mushrooms to make it a more substantial meal.
- Is it a spicy dish?
- It usually has a mild to medium kick from dried chilli flakes. You can always ask the kitchen to adjust the spice level.