Spaghettini Aglio-oglio Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
6 ounce: Thin spaghetti,
1 tbsp: + 1 t extra virgin olive oil,
1 tbsp: Or more minced garlic,
1/2 cup: Low-sodium chicken broth,
1/4 cup: Chopped fresh parsley,
Directions:
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 from luhu.jp
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 from luhu.jp