You should not cook pasta in water as salty as the ocean, and there is such a thing as too much garlic.
Edit: I liberally but not excessively use salt in pasta water and garlic in dishes which include garlic.
You should not cook pasta in water as salty as the ocean, and there is such a thing as too much garlic.
Edit: I liberally but not excessively use salt in pasta water and garlic in dishes which include garlic.
Well, salty as the ocean is bullshit anyway. Nobody is going to put that much salt in anything.
But, I dunno if the garlic thing is so much too much garlic as too much of the wrong preparation of garlic. You throw more than maybe three cloves of raw crushed or minced into most dishes, it takes over until and unless you essentially over cook the whole thing.
If you go with other forms, like roasted or confit, or fermented, you can make garlic the star without it being “too much”, if you’re a garlic lover.
I agree with your statement though, there is definitely such a thing as too much