| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | Italian, Pasta | 2 | Servings | |
INGREDIENTS
| 3 | T | Best olive oil you can buy. |
| 6 | Large garlic cloves, pressed | |
| 1 | T | Dried, reconstitued parsley |
| Freshly ground black pepper | ||
| to taste. Maybe 1 tsp? | ||
| 1 | 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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