| 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 <BNLImp@aol.com> on
Jan 17, 1998
A Message from our Provider:
“Jesus holds the secret of answered prayer”