I've been making this pasta for a couple of years now and it's fantastic. I make the Mojo de Ajo for the pasta and then keep the extra to add in things like salads, soups and to saute eggs in. Delicious!
The directions are pretty clear but if I could impart one thing is to not have the heat up too high. About medium-low to medium is good and the garlic gets mellow and is similar to roasted garlic.
Two stars means "has potential", which is very accurate in this case. This dish has such an interesting flavor... it's a shame that it was so overpowered by the strength of the garlic. I wanted to eat it, but was afraid no one would come near me for days if I did! So, I think I would like to make it again, but with a LOT less garlic (or perhaps if it were whole garlic cloves, roasted until soft and mellow that would work).
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