Yield: 2 Servings
|2 larges||Garlic cloves; crushed|
|2 tablespoons||Olive oil|
|175 grams||Fresh tagliatelle cooked 'al dente'|
|40 grams||Pine nuts; lightly browned|
|\N \N||Freshly ground black pepper|
You have to eat this at the weekend simply because it is so incredibly garlicky as to be anti-social to anyone who has not eaten it! For all its simplicity, it is among the most delicious of pasta dishes.
Stir the crushed garlic into the olive oil and add masses of freshly ground black pepper. Mix into the hot, drained tagliatelle and toss thoroughly. Finally mix in the pine nuts, give it all another toss and serve immediately with a crisp green salad.
Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias