Spaghettini aglio-oglio
Yield: 4 Servings
Ingredients:
- 6 oz Thin spaghetti
- 1 tb + 1 t extra virgin olive oil
- 1 tb Or more minced garlic
- 1/2 c Low-sodium chicken broth
- 1/4 c Chopped fresh parsley
Instructions:
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.
