| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Niger | Pasta | 6 | Servings | |
INGREDIENTS
| 1/2 | c | Extra-virgin olive oil |
| 12 | Garlic cloves, thinly sliced | |
| 1/2 | t | Red chile flakes |
| 1/2 | t | Salt |
| 1/2 | Lemon | |
| 1 | Italian parsley, chopped | |
| 1 | lb | Spaghetti |
| Garlicky breadcrumbs |
INSTRUCTIONS
Recipe by: Evan Kleiman and Viana La Place, Cucina Rustica Heat the olive oil gently with the garlic in a small skillet. When the garlic turns opaque, add the red chile pepper flakes, and the salt. Squeeze the lemon into the hot oil. Turn off the heat and let the garlic turn light golden at the edges. The garlic will continue to cook in the hot oil. When the oil has cooled somewhat, add the parsley. Meanwhile, cook the spaghetti in abundant boiling salted water until al dente. Drain the pasta well in a colander and place in a shallow serving dish. Pour the warm olive oil with the garlic, chile and parsley over the pasta. If desired, drizzle more extra-virgin olive oil on top. Top with a handful of Garlicky Breadcrumbs. Drizzle a little olive oil in a pan along with minced garlic. Toss to coat while adding bread crumbs, salt and pepper. featured by Chefs Mary Sue Milliken and Susan Feniger on weekly radio program Good Food on KCRW 89.9FM in Los Angeles, feature recipes from their restaurant (the Border Grill), their cookbooks (Mesa Mexicana and City Cuisine), or others' cookbooks. web page dated May 11, 1996.
A Message from our Provider:
“God is unfeeling? Ha! Alongside him we’re as cold as stones”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 292
Calories From Fat: 10
Total Fat: 1.2g
Cholesterol: 0mg
Sodium: 201.1mg
Potassium: 203.3mg
Carbohydrates: 59.1g
Fiber: 2.6g
Sugar: 2.3g
Protein: 10.3g