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pasta/rice
12 cloves garlic
1/4 cup best-quality olive oil
4 quarts Water
1 1/2 tablespoon Salt
1 pound spaghetti
1 1/2 cups chicken stock; or canned broth
1 cup finely chopped Italian parsley
freshly ground black pepper
imported Parmesan cheese; grated
Peel garlic cloves. Mince six of them and set aside. Slice remaining
garlic.
Heat the oil in a small skillet. Add sliced garlic and cook over
medium heat, stirring occasionally, until golden brown.
Bring 4 quarts water to a boil in a large pot. Stir in salt, add the
spaghetti and cook until tender but still firm; do not overcook Drain
pasta well and transfer to a pot.
Add the chicken broth to the pasta and simmer until most of the broth
has been absorbed, 5 minutes or so.
Stir in the heated olive oil and sliced garlic, then the minced garlic
and the chopped parsley. Toss thoroughly.
Divide pasta evenly among heated plates or shallow soup bowls. Pour
any remaining broth over pasta, and serve immediately, accompanied by
lots of freshly ground black pepper and grated Parmesan cheese.
6 first-course servings
Yield: 6 servings
12 cloves garlic
1/4 cup best-quality olive oil
4 quarts Water
1 1/2 tablespoon Salt
1 pound spaghetti
1 1/2 cups chicken stock; or canned broth
1 cup finely chopped Italian parsley
freshly ground black pepper
imported Parmesan cheese; grated
Peel garlic cloves. Mince six of them and set aside. Slice remaining
garlic.
Heat the oil in a small skillet. Add sliced garlic and cook over
medium heat, stirring occasionally, until golden brown.
Bring 4 quarts water to a boil in a large pot. Stir in salt, add the
spaghetti and cook until tender but still firm; do not overcook Drain
pasta well and transfer to a pot.
Add the chicken broth to the pasta and simmer until most of the broth
has been absorbed, 5 minutes or so.
Stir in the heated olive oil and sliced garlic, then the minced garlic
and the chopped parsley. Toss thoroughly.
Divide pasta evenly among heated plates or shallow soup bowls. Pour
any remaining broth over pasta, and serve immediately, accompanied by
lots of freshly ground black pepper and grated Parmesan cheese.
6 first-course servings
Yield: 6 servings
