Spagetti a la garlic

Yield: 1 Servings

Measure Ingredient
1 pounds Spaghetti
8 Garlic cloves; chopped
¼ cup Olive oil
½ cup Parsley; chopped
¼ cup Basil; chopped
¼ cup Chives; chopped
4 tablespoons Sage; chopped
0.00 Salt & pepper

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@...> on Jan 17, 1998

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