Spaghettini Aglio-Oglio Recipe - Cooking Index
Spaghettini Aglio-Oglio Recipe - Cooking Index
| 1 | Spaghetti | |
| 1 tablespoon | 15ml | + 1 t extra virgin olive oil |
| 1 tablespoon | 15ml | Or more minced garlic |
| 1/2 cup | 118ml | Low-sodium chicken broth |
| 1/4 cup | 36g / 1.3oz | Chopped fresh parsley |
1. In a large pot of boiling water, cook pasta 10-12 minutes, until tender. Drain and place in a serving bowl.
2. Meanwhile, place small non-stick skillet over medium heat 30 sec. Add oil; heat 30 seconds more. Add garlic; cook, stirring constantly, until pale gold (do not brown), about 1 minute. Immediately stir in broth. Bring to a boil, stirring gently; reduce heat to low and cook, stirring occasionally, until liquid is reduced by two thirds and mixture is thickened, 3-4 minutes. Drizzle over cooked pasta, sprinkle with parsley and toss to coat.
Source:
Jo Anne Merrill
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