Aglio e olio

Odd after all that I would have a large block of Parmigiano Reggiano around, but I do. This is the valuable cheese that appeared so far gone as to be unsalvageable. It was then wrapped in wet paper towels as a damp funeral shroud and returned to the refrigerator. Within a day it was revived just fine. Now it appears nothing unfortunate no neglect at all had ever befallen it. Damp paper towel wrapping + sealed plastic bag + cold refrigerator = Stargate sarcophagus for dried Parmigiano. I never knew that Parmigiano is Goa'uld.

I have been looking forward to having aglio e olio for a long time. It's a comfort food. It's the sort of thing we have when we return from the clubs because there's nothing to it, olive oil and butter with garlic and grated hard cheese. Usually spaghetti, sometimes angel hair, this is linguini. Reserve the pasta cooking water. Its starch is useful for tossing a sauce. Easiest to simply lift the pasta from the water directly into the pan of oil and garlic. Add pasta cooking water as required to complete the sauce.