The problem with watching films and TV shows about food (the gastronome’s second favorite pastime) is that they’re impossible to get through without craving what’s on the screen. I’ve been making my way through Korean drama Pasta, in which aglio e olio (spaghetti with garlic and oil) is a sentimental dish for Seo Yoo Kyung, the main character. By episode two, I had to pause and go down to the kitchen to see if I could whip it together to eat while watching. The only thing missing was the spaghetti.
Overachiever that I am, I immediately got to work making some fresh linguine, letting the dough chill during the midsection (thank goodness K-drama episodes are more than an hour long), and eating it during the end. It temporarily satisfied my television-induced longing, but my linguine did not have the heft and bite of al dente spaghetti.
So today, before watching episode 6, I finally got down to making the real aglio e olio with dried spaghetti. Still on a miso bender, I added a dollop of the paste to bring a little extra flavor to the oil. In the show, Yoo Kyung makes the dish over and over until she gets it just right. I have the feeling I’ll be doing just the same.