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1.
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In a large, well-seasoned wok put 2 cups olive oil.
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Add the garlic to the olive oil using a garlic press.
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Turn the burner to medium heat.
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2.
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Fill large pasta pot with cold water.
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To this add 2 Tbs olive oil and the salt.
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Heat to boiling.
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3.
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After several minutes in the wok, some of the garlic will start to float.
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When this happens, add the dried basil.
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Reduce heat slightly and simmer until most of the garlic is floating (about 5 mins)
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4.
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When the garlic is floating, add the ham to the wok (gently!).
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Using a large fork and spoon, toss the ham with the oil, garlic and basil mixture to evenly distribute.
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Cover and simmer 10 minutes on medium heat, or until the liquid in the wok has doubled.
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This is water from the ham.
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5.
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Add the lemon juice once the liquid appears to have doubled.
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Cover and simmer 10 more minutes.
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6.
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Shake Tabasco sauce liberally over the wok.
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It will look like you are adding enough that you will taste it, but I promise you will not.
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Trust me, it is not the same without it.
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The Tabasco will intensify the garlic and olive oil flavors without adding heat to the dish.
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7.
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By now the water for the pasta should be boiling.
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Add the pasta and cook until it is exactly al dente.
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Any longer will result in a nasty globby pasta that doesnt work well with this sauce.
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He also says not to rinse the pasta, but I have done it both ways and it works either way.
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8.
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As the pasta boils, add one stick of butter to the wok.
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Turn off the burner.
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9.
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When the pasta is ready and drained, pour it into a large container (we use a roasting pan) and toss with the second stick of butter until the butter is completely melted and distributed.
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10.
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Carefully pour the mixture from the wok over the pasta and toss gently, or serve as is.
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Serve with grated hard cheeses such as Parmesan, asiago, romano.
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I like a blend of all three.
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And dont be stingy on the cheese, the saltiness of it just makes this dish out of this world.
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This makes a ton of pasta.
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My dad usually does a double batch (4lbs of pasta!)
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for our family of 10, and there are always tons of leftovers.
