Far East Spiced Olive Oil Recipes

FAR EAST SPAGHETTI

Far East Spaghetti image

Provided by Giada De Laurentiis

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1 pound spaghetti
3 tablespoons extra-virgin olive oil
2 cloves garlic, chopped
1 fresh red Thai chile, chopped fine
1 cup frozen, shelled edamame, thawed
1 bunch scallions, sliced into thin rounds (about 3/4 cup)
4 tablespoons unsalted butter, room temperature
3/4 teaspoon kosher salt, plus more the pasta water
20 shiso leaves, finely sliced (about 1/2 cup)
2 teaspoons white sesame seeds, toasted
2 tablespoons tobiko caviar (flying-fish roe)

Steps:

Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, stirring often, 8 to 10 minutes. Drain well, reserving 2 cups of the pasta water.
Heat a large skillet over medium heat. Add the olive oil, garlic and Thai chile, and cook until softened and fragrant, 2 minutes. Add the edamame, scallions, butter and salt; cook for an additional minute, until the edamame is heated through and the scallions are soft. Add the drained pasta and the shiso, sesame seeds and the reserved pasta water. Simmer for about 1 minute, tossing gently, until the sauce is creamy. Serve topped with a small dollop of tobiko.

WARMED SPICED OLIVES

Warmed Spiced Olives image

A warm, richly spiced oil turns a bowl of mixed olives into elegant party fare.

Provided by Anna Stockwell

Categories Party Appetizer Olive Anniversary Cocktail Party Hors D'Oeuvre Picnic Sugar Conscious Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield 10-12 servings

Number Of Ingredients 6

Ingredients

1 1/2 teaspoons fennel seeds
6 (3- by 1/2-inch) strips lemon zest (from one lemon)
4 dried bay leaves
1 1/2 pounds mixed unpitted olives (such as Castelvetrano, Cerignola, and/or Alfonso)
1 cup olive oil
1 tablespoon Aleppo pepper

Steps:

Toast fennel seeds in a large skillet over medium heat, stirring occasionally, until fragrant, about 3 minutes. Add lemon zest, bay leaves, olives, oil, and Aleppo pepper and cook, stirring, until just warmed through, about 3 minutes. Transfer to a serving bowl and serve warm.

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