Hey Chef John, I hope you are feeling better now that a few years have passed. Love your videos. On this one though I thought to comment because a friend posted it to Facebook. A trick I learned from an old friend who attended many cooking schools in France is this: Slice the garlic in half lengthwise and remove the First Foliar Leaf from the center. This Leaf contributes more to the bitterness of Garlic and it is also a very good way to tell how fresh your Garlic is. Fresh Garlic should have a practically non existent First Foliar Leaf which you will need a paring knife to remove. When the Garlic is so fresh you will also notice that it will sweat a lot of that sticky juice which leaves your hands smelling afterwards. That is the stuff you want to infuse your oil with when you gently fry the Garlic. When I get around to it I will post a video on this as well unless you beat me to it.

After cooking pasta add shampoo, lather, rinse….repeat.

One tip to make this dish even better: After you've added the pasta-water to the oil, don't turn down the heat, but add the drained the spagetti the pan, and cook it with the garlic-infused oil for a bit. The pasta will suck in some of the oil and garilc aromas, making it even more delicious. 🙂
Since I've learned this trick, I've been using this method for all my pasta dishes, and my family loves the results.

Don't do this to me..

Well….it’s me again, a year later. I’m having this great recipe for supper…again. Thank you, Chef John.

Am i the only one to add cheap balsamic vinegar to this at the table?
It is exalant. DONT USE THE GOOD STUFF, It is too sweet for this application.

I’d make a batch of pasta and use this recipe for LOs. Seems ideally suited. Maybe sauté mushrooms with the garlic. Or toss in a few shrimp, so it would be like a faux scampi.

Chinese people rinse their noodles; italian people don't. Both make great noodles.

Wow yummy 😋 i love garlic