Yield: 1 Servings
|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