Spaghettini with garlic and oil

4 servings

Ingredients

Quantity Ingredient
¾ pounds Spaghettini
5 tablespoons Olive oil
2 larges Garlic cloves; minced
⅛ teaspoon Dried red-pepper flakes
2 tablespoons Fresh flat-leaf parsley chop
½ teaspoon Salt
⅛ teaspoon Fresh-ground black pepper
Mozzarella; diced optl
Sun-dried tomatoes optl

Directions

1. In a large pot of boiling, salted water, cook the spaghettini until just done, about 9 minutes.

2. Meanwhile, heat the oil in a small pan oer moderately low heat. Add the garlic and pepper flakes and cook, stirring, until the garlic softens, about 1 minute. Drain the pasta. Toss with the garlic and oil, parsley, salt and pepper.

Variations on the theme: Add any of the following (or a combination) to the basic recipe above.: *¼ cup grated Parmesan cheese and 1 extra tablespoon olive oil (also good in combination with any of the other variations) *6 tablespoons chopped fresh basil *2 teaspoons chopped fresh rosemary *1 tablespoon dried sage *½ ounce dried porcini mushrooms, soaked in ½ cup hot water, drained, rinsed and chopped (reserve the soaking water, strain it and add to the pasta as well) *6 anchovy fillets, minced, or 1-½ teaspoons anchovy paste (excellent combination with eh porcini mushroom) Per serving: 151 Calories (kcal); 17g Total Fat; (98% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; 267mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3½ Fat; 0 Other Carbohydrates

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