Habanero Garlic Pasta
* 8-12 peeled cloves garlic (good-sized)
* 1 fresh habanero (dried will work if you soak it in hot water to soften)
* ½ stick of butter
* ½ cup olive oil
* 1 pound angel-hair pasta
* ½ cup shredded (not grated) romano or asiago cheese
* finely minced fresh parsley (optional garnish)
* salt & pepper
You can vary the amount of garlic and habanero—I've had it up to as much as 2 balls of garlic and 3 habaneros—but go slowly with your experimentation. It's shockingly easy to get it too strong or too hot for your tastes.
Step 1: Boil Water for Noodles
Step 2: Slice the Garlic
Step 3: Slice the Habanero
* Wear a glove on your left hand—a plastic sandwich bag or spare plastic grocery bag will do nicely—so that your skin never, ever comes into direct contact with the habanero.
* Slicing into fine threads can be done easiest with the point of the knife on a chopping block.
* Be careful when cleaning up so you don't get habanero juice on you from the cutting surface or the knife.
Step 4: Heat the Butter and Oil
Step 5: Add the Pasta to the Water
Step 6: Add the Garlic and Habanero to the Hot Oil
Immediately put the garlic and habanero into the olive oil. The ingredients should sizzle gently. Stir with a wooden spoon to break up any clumps and to ensure that everything browns evenly.
Step 7: Cook the Garlic and Habanero
Caution: Don't let the garlic overcook or it’ll get hard and crunchy and taste slightly burnt.
Step 8: Drain the Cooked Pasta
Step 9: Add the Mix to the Pasta
Drizzle the oil/garlic/habanero mix over the noodles. Use a fork-full of noodles to swab out the skillet and get the last of the oil and the garlic and habanero pieces. Toss the pasta gently to mix.