Aglio e Olio, the Pasta Changes Completely the Moment Emulsion Forms

Steps

1. 1

   Slice the garlic and green garlic to a uniform thickness, and crush the black peppercorns and peperoncino with a knife.

2. 2

   Boil the spaghetti in 1L of salted water for 10 minutes, and prepare the sargassum seaweed and langoustine into bite-sized pieces.

3. 3

   Add olive oil and sliced garlic to a pan and cook until golden.

4. 4

   Add green garlic, pepper, and langoustine in order, draw out the aroma, then add peperoncino and stir-fry briefly.

5. 5

   Add the spaghetti and stir-fry, then add pasta water gradually while stirring until emulsified.

6. 6

   Turn off the heat, thinly slice the sargassum seaweed, Italian parsley, and basil, add them in, and toss to finish.