| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | Italian5 | 4 | Servings | |
INGREDIENTS
| 3/4 | lb | Spaghettini |
| 5 | T | Olive oil |
| 2 | Garlic cloves, minced | |
| 1/8 | t | Dried red-pepper flakes |
| 2 | T | Fresh flat-leaf parsley chop |
| 1/2 | t | Salt |
| 1/8 | t | Fresh-ground black pepper |
| Mozzarella, diced optl | ||
| Sun-dried tomatoes optl | ||
| 1 | Fat, 0 Other Carbohydrates |
INSTRUCTIONS
In a large pot of boiling, salted water, cook the spaghettini until just done, about 9 minutes. Meanwhile, heat the oil in a small pan oer moderately low heat. Add the garlic and pepper flakes and cook, stirring, until the garlic softens, about 1 minute. Drain the pasta. Toss with the garlic and oil, parsley, salt and pepper. Variations on the theme: Add any of the following (or a combination) to the basic recipe above.: 1/4 cup grated Parmesan cheese and 1 extra tablespoon olive oil (also good in combination with any of the other variations) 6 tablespoons chopped fresh basil 2 teaspoons chopped fresh rosemary 1 tablespoon dried sage 1/2 ounce dried porcini mushrooms, soaked in 1/2 cup hot water, drained, rinsed and chopped (reserve the soaking water, strain it and add to the pasta as well) 6 anchovy fillets, minced, or 1-1/2 teaspoons anchovy paste (excellent combination with eh porcini mushroom) Per serving: 151 Calories (kcal); 17g Total Fat; (98% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; 267mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 149
Calories From Fat: 149
Total Fat: 16.9g
Cholesterol: 0mg
Sodium: 291.3mg
Potassium: 1.3mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g