| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Cooking liv, Import | 1 | Servings | |
INGREDIENTS
| 6 | oz | Creamy goat cheese |
| 1/4 | c | Extra virgin olive oil |
| 2 | T | Chopped chives |
| Chopped chili pepper, 1/4 | ||
| teaspoon or to | ||
| Taste salt |
INSTRUCTIONS
Put all ingredients in a small bowl and mix them with a fork until they are smoothly and thoroughly amalgamated. Cook the pasta and drain it, pouring some of the water into the serving bowl. Swirl the water around the bowl to warm it, then pour out all but a tablespoon of it. The water will help the sauce, which is rather dry, coat the pasta more uniformly. Immediately put the drained pasta into the bowl, add the goat cheese mixture, toss thoroughly to spread the sauce and coat the pasta strands well, and serve at once. No additional cheese is required. Yield: enough sauce for 1 pound of pasta, making 4 large or 6 small servings Notes: Recipe courtesy of Marcella Hazan, "Marcella Cucina" Recipe by: Cooking Live Show #CL9007 Posted to MC-Recipe Digest V1 #916 by "Angele and Jon Freeman" <jfreeman@comteck.com> on Nov 19, 1997
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