Aglio & Olio: Garlic & Olive Oil over Pasta

INGREDIENTS
Pasta Fresh Romano Pecorino
Extra Virgin Olive Oil
5 Garlic Cloves
1 cup chopped Onion
1/2 lb salami
1 cup cream
1 cup chicken stock

This dish was originally made for lunch when food was scarce.  Its very simple, but very tasty.  Its very simple, as easy as boiling water, and thats what you should do first, boild the water for the pasta.  In a pan heat some olive oil, and a couple of cloves of garlic, each clove sliced twice long ways.  Continue to heat the oil and the garlic, but not too long, be sure not to burn the garlic, as it will make the taste bitter.  Remove the garlic and add some hot pepper flakes and lower the heat.  After the water has come to a full boil, add the pasta (spaghetti in this case, but you can always substitute, I personally would avoid angel hair, fettuccine or cavatelli) and once its done cooking remove the pasta from the water, but do not fully drain it.  Put it into the pan with the simmered olive oil and mix.  The pasta water will help mix the flavors in with the olive oil.  It tastes great, and is very inexpensive and easy to make.

Sautee garlic to get it brown on the outside (not burnt), but some chopped white or red onions, red pepper flakes, salt and pepper.  Buy your salami in thick slices so you can later cube it, cook together. Cook for a few minutes, deglaze with pinot grigio or other dry white wine.  Continue to cook until it reduces by half.  Add cream and chicken stock together, bring to a boil, then bring down to a simmer.  Add your pecorino romano cheese.  Add in your cooked pasta, mix together.