Spagetti a la garlic
1 Servings
Ingredients
| Quantity | 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 | ||
Directions
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