In season当季Italian意式
Spaghetti Aglio e Olio (Garlic, Olive Oil & Chili)蒜香橄榄油辣椒意面
A simple Italian pantry pasta; gentle garlic and starchy pasta water make it glossy without cream or cheese.意式家常储备菜，蒜轻煸配淀粉面水成亮汁，不加奶油奶酪。
BEGINNER FIELD GUIDE新手做饭说明书
Before you turn on the heat先备齐，再开火
Wash hands & produce洗手、洗菜洗手、洗菜Lava manos y verduras손·채소 씻기
Measure first先量好先量好Mide antes먼저 계량
Slice garlic thinly, finely chop chili and parsley. Start a pot of water; use the measured salt in it. Set a heatproof cup beside the stove for pasta water.蒜切薄片，辣椒和欧芹切细。清单中的盐全部加入煮面水。炉边备一只耐热杯，沥面前用来留煮面水。
Written for 2 servings · cooking more? Use batches按 2 人份写 · 加量请分批按 2 人份寫 · 加量請分批Para 2 porciones · si haces más, por tandas2인분 기준 · 늘리면 나눠 조리
Full safety & prep notes完整安全与备料说明完整安全與備料說明Notas completas de seguridad안전·준비 전체 안내
These instructions use the base recipe: 2 servings. Scaling ingredients does not scale pan size or cooking time. Use batches and verify the stated checkpoints.以下按原方2人份写。改变份量不会自动改变锅大小或烹饪时间；增加份量请分批，并核对每步判断点。
- Wash hands; rinse fresh produce and dry it. Use clean utensils. Read all steps before heating.先洗手，把蔬果洗净擦干，备好干净器具。开火前通读步骤，确认食材和工具齐全。
- Measure the displayed list for your selected servings. Times assume the base recipe; larger batches may take longer. Separately mentioned drinking or boiling water is additional.先选好人数，再按清单量好食材。标注时间以基础份量为准，增加人数、分批制作时可能更久；步骤中另提的饮用水和煮面水需要另备。
Ingredients食材
- Dry spaghetti干意大利长面6 oz盎司
- Garlic大蒜2 cloves瓣
- Fresh red chili, seeds removed for less heat鲜红辣椒（去籽减辣）0.5
- Extra-virgin olive oil特级初榨橄榄油2 tbsp大勺
- Fresh flat-leaf parsley鲜平叶欧芹2 tbsp大勺
- Fine salt细盐1 tsp小勺
Method做法
Boil the spaghetti in salted water according to the package time, giving it a stir at the start so the strands don't stick. Get the garlic pan going while it cooks.
大锅水烧开加盐，下面条，按包装上的时间煮，刚下锅时搅几下防粘。煮面的同时把蒜那一步准备起来。
A cooled piece is tender with no hard centre.吹凉试一口，软韧无硬芯。
Common mistake & quick fix容易错在哪，怎么补救
Follow the package for this noodle type; taste a cooled strand. Drain well so the sauce or broth is not diluted.按这种面的包装时间煮，取一根吹凉试口感；沥干，别把酱或汤冲淡。
Put the measured oil, garlic, and chili in the skillet and warm them, stirring now and then, until the garlic turns pale gold. Don't let it go dark brown — pull the pan off the heat if it colors too fast.
平底锅里放量好的油、蒜和辣椒，慢慢加热，间或搅动，到蒜变浅金黄。别煸成深褐色，上色太快就先把锅移离炉火。
The pan smells fragrant without smoke or black burned patches.锅中有香气，无烟或焦黑。
Common mistake & quick fix容易错在哪，怎么补救
If the pan dries or browns too quickly, lower the heat and add a small splash of water.锅干或上色太快就调小火，加少量水。
Scoop out ½ cup pasta water before you drain. Add the drained pasta and 2 tbsp of that water to the garlic pan and toss, adding a little more water only if it looks dry.
沥面前先舀出½杯煮面水。把沥干的面和2大匙面水倒进蒜油锅翻拌，太干时才少量补点面水。
Sauce coats lightly rather than forming dry lumps.酱汁薄薄裹住食材，没有干硬结团。
Common mistake & quick fix容易错在哪，怎么补救
Follow the package for this noodle type; taste a cooled strand. Drain well so the sauce or broth is not diluted.按这种面的包装时间煮，取一根吹凉试口感；沥干，别把酱或汤冲淡。
Turn off the heat, fold in the parsley, and serve right away. You want a light glossy coating, not a puddle of oil — no cream or cheese here.
关火拌入欧芹，马上上桌。酱汁薄薄挂面就好，盘底别积一汪油；这道面不加奶油也不加奶酪。
Common mistake & quick fix容易错在哪，怎么补救
Leftovers: into the fridge within 2 hours (1 hour on a hot 90°F+ day), eat within 3 days, and reheat to 165°F (74°C).吃不完的2小时内放冰箱（天热超90°F就1小时内），3天内吃完，回热要热到165°F (74°C)。
Know your ingredients认识食材
Ingredients explained食材讲解
Dry spaghetti干意大利长面Salt the water like the sea; save a cup of pasta water to bind sauces.煮面水要咸；留一杯面汤用来让酱汁挂面。
Garlic大蒜Crush and rest 10 min before heating to keep more allicin. Avoid sprouted cloves.拍碎静置10分钟再加热，保留更多大蒜素。发芽的别用。
Extra-virgin olive oil特级初榨橄榄油Extra-virgin olive oil for finishing; neutral oils (avocado, canola) for high heat.特级初榨橄榄油淋面；高温用中性油（牛油果油、菜籽油）。
Fresh flat-leaf parsley鲜平叶欧芹Flat-leaf has more flavor than curly. Adds vitamin K and freshness.平叶比卷叶香。补维K、提清新。
Fine salt细盐Kosher salt (Diamond Crystal) is less salty by volume than table salt; use about half if swapping to table salt.犹太盐（Diamond Crystal）按体积比食盐淡；换成食盐时约减半。
Cookware厨具
Pot, wide skillet, colander, tongs or spoon, knife, board and measuring tools锅、宽平底锅、漏篮、夹或勺、刀、砧板及量具
Make it a balanced meal营养搭配建议
Pasta supplies starch, not a full protein-and-vegetable meal. Add beans or another protein and a vegetable side; the linked recipes are optional extras.意面供淀粉，不等于蛋白蔬菜齐全一餐；配豆类等蛋白质及蔬菜，链接菜是可选另做。
Fagioli all’Uccelletto (Tuscan Tomato & Sage Beans)托斯卡纳番茄鼠尾草炖白豆
Zucchine Trifolate (Garlic-Parsley Zucchini)意式蒜香欧芹西葫芦Why it works: aim for half the plate vegetables, a quarter protein, a quarter whole grains or starch — then let one rich dish be the star.搭配思路：半盘蔬菜、四分之一蛋白、四分之一主食；一桌里只让一道浓郁的菜当主角。
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