Garlicky fettucine with pine nuts

1 Servings

Ingredients

Quantity Ingredient
¼ cup Olive oil
3 Dried chillies; sliced*
4 Garlic cloves; skinned and crushed
12 ounces Fettucine cooked 'al dente'
2 ounces Pine nuts; browned under the grill
3 tablespoons Chopped fresh basil

Directions

Heat the oil in a pan, add the chillies and gently infuse for 5 minutes.

Set aside to cool, then remove the chillies. Return the pan to a low heat, add the garlic and cook for 1-2 minutes to soften. Pour the flavoured oil over the hot, drained fettucine. Toss with the pine nuts and chopped basil until well done. Serve immediately.

*I used about 10 Chili Japones, the small ones usually found in Chinese dishes. >From Veggie Heaven by Rosamund Richardson Posted to MC-Recipe Digest by "Montiel Arredondo" <apocrypha7@...> on Apr 20, 1998

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