One key to aglio e olio is to end up with a pasta that is not too oily. Adding some pasta water to the pan, about 2 T or more per serving, creates an emulsion with the olive oil. This emulsion carries the oil better, so you don't end up with an oily plate when finished eating. You can achieve this when straining the pasta and leaving some of the cooking water on the pasta before adding to the pan - so straining lightly, not diligently; but it is best controlled by straining well and adding reserved starchy water later. The starch and seasonig of the pasta water is quite tasty, so it serves two purposes. Most moms don't do this technique, mine doesn't, but my dad likes my aglio e olio better than her's - though he'll never tell her. Ma, if you're reading this, please forgive me! 2008-07-24T16:55:34Z true 12 1376 325 2008-07-24T16:55:34Z 6054