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Niger Pasta 6 Servings

INGREDIENTS

1/2 c Extra-virgin olive oil
12 Garlic cloves, thinly sliced
1/2 t Red chile flakes
1/2 t Salt
1/2 Lemon
1 Italian parsley, chopped
1 lb Spaghetti
Garlicky breadcrumbs

INSTRUCTIONS

Recipe by: Evan Kleiman and Viana La Place, Cucina Rustica Heat the
olive oil gently with the garlic in a small skillet. When the garlic
turns opaque, add the red chile pepper flakes, and the salt. Squeeze
the lemon into the hot oil. Turn off the heat and let the garlic turn
light golden at the edges. The garlic will continue to cook in the  hot
oil. When the oil has cooled somewhat, add the parsley.  Meanwhile,
cook the spaghetti in abundant boiling salted water until  al dente.
Drain the pasta well in a colander and place in a shallow  serving
dish. Pour the warm olive oil with the garlic, chile and  parsley over
the pasta. If desired, drizzle more extra-virgin olive  oil on top. Top
with a handful of Garlicky Breadcrumbs.  Drizzle a little olive oil in
a pan along with minced garlic.  Toss  to coat while adding bread
crumbs, salt and pepper.  featured by Chefs Mary Sue Milliken and Susan
Feniger on weekly radio  program Good Food on KCRW 89.9FM in Los
Angeles, feature recipes from  their restaurant (the Border Grill),
their cookbooks (Mesa Mexicana  and City Cuisine), or others'
cookbooks.  web page dated May 11, 1996.

A Message from our Provider:

“God is unfeeling? Ha! Alongside him we’re as cold as stones”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 292
Calories From Fat: 10
Total Fat: 1.2g
Cholesterol: 0mg
Sodium: 201.1mg
Potassium: 203.3mg
Carbohydrates: 59.1g
Fiber: 2.6g
Sugar: 2.3g
Protein: 10.3g


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