Garlicky fettucine with pine nuts
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Olive oil |
| 3 | Dried chillies; sliced* | |
| 4 | Garlic cloves; skinned and crushed | |
| 12 | ounces | Fettucine cooked 'al dente' |
| 2 | ounces | Pine nuts; browned under the grill |
| 3 | tablespoons | Chopped fresh basil |
Directions
Heat the oil in a pan, add the chillies and gently infuse for 5 minutes.
Set aside to cool, then remove the chillies. Return the pan to a low heat, add the garlic and cook for 1-2 minutes to soften. Pour the flavoured oil over the hot, drained fettucine. Toss with the pine nuts and chopped basil until well done. Serve immediately.
*I used about 10 Chili Japones, the small ones usually found in Chinese dishes. >From Veggie Heaven by Rosamund Richardson Posted to MC-Recipe Digest by "Montiel Arredondo" <apocrypha7@...> on Apr 20, 1998