Title: Spaghetti With Oil and Garlic
Categories: Mom's best, Italian
Yield: 6 Servings
12 cl Garlic
1/4 c Olive oil
4 qt Water
1 1/2 tb Salt
1 lb Spaghetti
1 1/2 c Chicken stock
1 c Parsley; chopped
Black pepper; fresh ground
Parmesan cheese; grated
Peel garlic cloves. Mince 6 of them and set aside. Slice the
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 of water to a boil. Stir in salt, add spaghetti and
cook until firm yet tender. Do not over cook. Drain, and transfer
to a pot.
Add the chicken broth to the past and simmer until most of the
broth has been absorbed.
Stir in the garlic and oil mixtrue, then the minced garlic and
parsley. Toss thoroughly.
Divide the pasta among heated plates, pour any remaining broth over
the pasta, and served immediately accompanied by lots of grated
cheese and freshly ground black pepper.
