| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Philadelphia |
Pasta |
4 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Thin spaghetti |
| 4 |
oz |
Olive oil |
| 4 |
|
Cloves garlic; finely minced |
|
|
Salt and white pepper |
| 2 |
tb |
Chopped parsley |
INSTRUCTIONS
1. Cook spagetti in 1 Qt. of boiling salted water for 6 to 8 minutes or
until al dente. Drain immediately.
2. Place oil in saute pan and heat over medium flame. Add garlic and saute
until soft but not burned.
3. Add pasta, salt, and white pepper to taste. Add parsley, swirling the
pan until pasta is hot. Serve.
VICTOR CAFE
DICKINSON STREET, PHILADELPHIA
MONTEPULCIANO DI ABRUZZO, DUCHI
From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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