Joe Flamm’s Spaghetti Aglio e Olio

Name: Joe Flamm’s Spaghetti Aglio e Olio
Prep time: 5 s
Cook time: 15 s
Total time: 20 s
Yield: 1
Cuisine: Italian
Ingredients: Dried spaghetti; High-quality olive oil; Garlic cloves; Green onion tops; Lemon juice; Chili flakes; Parmesan cheese; Ground black pepper

12 May 2025

Joe Flamm

Chef

Difficulty

Medium

Total Time

20MIN

Cuisine

Italian

Ingredients

Dried spaghetti: 1 lb

High-quality olive oil: 1/2 cup

Garlic cloves: 10 (thinly sliced)

Green onion tops: 1/4 cup (chopped)

Lemon juice: 1 tsp

Chili flakes: to taste

Parmesan cheese: 1/4 cup (grated)

Ground black pepper: 1 tsp

Aglio e olio was what they made for family meal during my first stage in Rome at Glass Hostaria. I had never had it the proper way—steeping garlic, chiles, and green onions in oil, then using that oil to pick up the pasta. I was surprised they were making something so simple for lunch because it was a Michelin-starred restaurant. Then we sat down and ate it, covered with Parmigiano. It was one of the best things I had ever had, and it became the first family meal I made for my cooks when I got back

How to make Aglio e Olio

01.

Boil the Pasta

Bring a pot of salted water to a boil (it should taste like the sea).
Add spaghetti and cook until al dente, about 10–12 minutes.

02.

Prepare the Sauce

While the pasta cooks, warm the olive oil in a large pan over medium heat.
Add garlic and cook until fragrant, 3–5 minutes.

03.

Combine the Pasta and Sauce

Once the spaghetti is ready, transfer the noodles to the pan using tongs and add a splash of pasta water.
Toss until the starchy water and oil emulsify into a silky sauce.
Stir in the green onion tops, lemon juice, and chili flakes.
Taste and adjust seasoning with salt as needed.

04.

Plate and Serve

Plate and finish with grated Parmesan and freshly ground black pepper.
Serve immediately.

Joe Flamm

12 May 2025

Chef Enthusiast

Traditional

The Chef

Chef Joe Flamm is as Chicago as they come. Born and raised on the city’s South Side, he wears his roots on his sleeve—literally—with a tattoo of Carl Sandburg’s “Hog Butcher of the World” line from the poem Chicago. He grew up just blocks from iconic pizzeria Vito & Nick’s and is one of the few chefs to find national success without ever leaving the city he calls home—no small feat in a competitive culinary landscape.

“In this industry, we have to keep going because this is all we got,” Flamm says, reflecting on a career that’s included major early wins, like taking the Top Chef Season 15 title at age 31. “We’re all in on this thing that we’re doing. There’s no pension where it’s like, ‘Okay, we do our 30 years and we’re good, right?’ We don’t know how long this lasts.”

Still, he’s not chasing a flash-in-the-pan moment. “I’m not a strike-while-the-iron-is-hot person,” he says. Instead, Flamm is focused on sustainable growth, guided by his passions and trusted partners.

Today, Flamm serves as culinary director and partner at Day Off Group, whose portfolio includes Rose Mary, BLVD Steakhouse, and the newly opened il Carciofo—named for the Italian word for “artichoke.” All three restaurants are located in Chicago’s buzzy West Loop, a hotbed of high-end dining. Flamm’s tables draw both loyal locals and high-profile guests, including Dr. Jill Biden, NBA star Steph Curry, and Top Chef friends like Kristen Kish.

Intentionality is central to Flamm’s approach. “I only have three business partners,” he says. “We don’t have outside investors, we don’t have private equity. Our growth is very, very intentional. We’re doing projects we want to do—things that make sense and excite me.”

Flamm’s culinary foundation was built in some of Chicago’s most acclaimed kitchens, where he worked alongside celebrated chefs including Stephanie Izard at Girl and the Goat, Art Smith at Table Fifty-Two, and Bill Kim at bellyQ. Before launching his own ventures, he rose to the role of chef de cuisine at the now-closed Michelin-starred Spiaggia and its sister restaurant, Café Spiaggia.

The Southsider shows no signs of slowing down. His fourth concept is slated to open in fall 2025, further cementing his presence in Chicago’s dynamic dining scene. As his culinary footprint grows, Flamm is making the case that no trip to the city is complete without a seat at one of his tables.

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