Aglio e Olio

Serve: 2

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  • 1/2 pack Slendier Edamame Bean Organic Fettuccine
  • ΒΌ cup good quality extra virgin olive oil, plus extra to serve
  • 5 cloves of garlic, thinly sliced
  • 2 Italian style anchovy fillets (optional)
  • 1 teaspoon red chilli flakes (optional, can be replaced with cracked black pepper)
  • 1/3 cup chopped parsley leaves
  • Shaved Parmigianino Reggiano for serving


  1. Cook the Slendier Edamame Bean Organic Fettuccine according to package instructions.
  2. Add the oil to a medium non-stick skillet and while still cold, add the garlic and anchovy fillets.
  3. Cook over a medium heat, stirring occasionally until garlic has softened and anchovies have mostly disintegrated. Then add the red chilli flakes/ cracked pepper if using.
  4. Add the Slendier Edamame Bean Organic Fettuccine and chopped parsley and toss to combine.
  5. To serve, divide the pasta between bowls and serve with shaved Parmigianino Reggiano, cracked pepper and a dash of good quality olive oil.

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