Name: Mike's Capellini with Garlic
Ingredients: 3 tb Best olive oil you can buy.; 6 Large garlic cloves, pressed; 1 tb Dried, reconstitued parsley; Freshly ground black pepper to taste. Maybe 1 tsp?; 1 bn Capellini (a thin coiled pasta) for 2 appetites. Also called Fideo

In light of the profound reality of Jesus' full and uncompromised deity, His incarnation was the most profound possible humiliation. For Him to change in any way or to any degree, even temporarily by the divine decree of His Father, required descent. By definition, to forsake perfection requires taking on some form of imperfection. Yet without forsaking or in any way diminishing His perfect deity or His absolute holiness, in a way that is far beyond human comprehension, the Creator took on the form of the created. The Infinite became finite, the Sinless took sin upon Himself. The very heart of the gospel of redemption is that the Father “made Him who knew no sin to be sin on our behalf, so that we might become the righteousness of God in Him” (2 Cor. 5:21). Although that infinitely marvelous and cardinal gospel truth is impossible to understand it is necessary to believe.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
	Italian	Italian, Pasta	2	Servings

INGREDIENTS

3	tb	Best olive oil you can buy.
6		Large garlic cloves, pressed
1	tb	Dried, reconstitued parsley
		Freshly ground black pepper to taste. Maybe 1 tsp?
1	bn	Capellini (a thin coiled pasta) for 2 appetites. Also called Fideo

INSTRUCTIONS

Get the water boiling and ready for the capellini and cook to package
directions.  Put the parsley into a container with an equal amount of water
to get it looking like reconstituded parsely.
Put the olive oil into a medium sauce pan, press the garlic into the oil,
bring to a heat that just gets the garlic to bubbling, then turn down to
kinda simmer for 2 or 3 minutes. We do not want the garlic to turn brown.
Get the oil and garlic off the heat if pasta is not done.  When the pasta
is done, drain the pasta.  Throw the pasta into the pan with the garlic
oil, add the parsley and grind a bunch of black pepper over the top. Bring
up the heat enough to insure that all is warmed to serving temperature. Mix
well and serve with Mike's Salse Di Carne.
Posted to MM-Recipes Digest V4 #247 by Mike Reeves <[email protected]>
on Sep 16, 1997

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