| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Pasta |
4 |
Servings |
INGREDIENTS
| 14 |
oz |
Spaghetti |
| 6 |
tb |
Extra-virgin olive oil |
| 3 |
|
Cloves garlic, chopped |
| 4 |
tb |
Chopped fresh parsley |
|
|
Salt and fresh ground pepper |
|
|
Freshly grated parmesan cheese, to serve (optional) |
INSTRUCTIONS
1. Drop the spaghetti into a large pan of rapidly boiling salted water.
2. In a large frying pan heat the oil and gently saute the garlic until it
is barely golden. Do not let it brown or it will taste bitter. Stir in the
he parsley. Season with salt and pepper. Remove from the heat until the
pasta is ready.
3. Drain the pasta when it is barely al dente. Tip it into the pan with
the oil and garlic, and cook together for 2-3 minutes, stirring well to
coat the spaghetti with the sauce. Serve at once in a warmed serving bowl,
with Parmesan, if desired. Yield: 4 servings Typed in MMFormat by
cjhartlin.msn@attcanada.net
Posted to MM-Recipes Digest V4 #13 by cjhartlin@email.msn.com on Apr 12,
1999
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