| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Jewish | 1 | Servings | ||
INGREDIENTS
| 1 | lb | Spaghetti |
| 8 | Garlic cloves; chopped | |
| 1/4 | c | Olive oil |
| 1/2 | c | Parsley; chopped |
| 1/4 | c | Basil; chopped |
| 1/4 | c | Chives; chopped |
| 4 | tb | Sage; chopped |
| 0.00 Salt & pepper |
INSTRUCTIONS
Cook spaghetti until *al dente*. Meanwhile, heat the garlic in the olive oil until it smells fragrant, just a few moments. Toss in the herbs & remove from the heat. Drain the pasta & toss in the pan with the garlicky herbs. Season & serve & do not add cheese as it only interferes with the herby flavours. Be sure to add enough salt & pepper, however. VARIATION: Omit the basil altogether. Replace the sage with any of the following fresh herbs: marjoram; oregano; thyme; rosemary or tarragon. Conversely, reduce the amount of sage & add a little of all these herbs. Posted to JEWISH-FOOD digest Volume 98 #030 by BNLImp <[email protected]> on Jan 17, 1998
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