| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Vegetarian | Nuts, Pasta, Vegetarian | 1 | Servings |
INGREDIENTS
| 1/4 | c | Olive oil |
| 3 | Dried chillies; sliced* | |
| 4 | Garlic cloves; skinned and crushed | |
| 12 | oz | Fettucine cooked 'al dente' |
| 2 | oz | Pine nuts; browned under the grill |
| 3 | tb | Chopped fresh basil |
INSTRUCTIONS
Heat the oil in a pan, add the chillies and gently infuse for 5 minutes. Set aside to cool, then remove the chillies. Return the pan to a low heat, add the garlic and cook for 1-2 minutes to soften. Pour the flavoured oil over the hot, drained fettucine. Toss with the pine nuts and chopped basil until well done. Serve immediately. *I used about 10 Chili Japones, the small ones usually found in Chinese dishes. >From Veggie Heaven by Rosamund Richardson Posted to MC-Recipe Digest by "Montiel Arredondo" <apocrypha7@hotmail.com> on Apr 20, 1998
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