Quick, Easy, Garlicly Side Dish

Thanks, yumm!

"L'Espérance" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

This is really good and easy to make.

Warm 1 part olive oil to 1 part butter in fry pan. At the same time put
on a pot of water for the pasta.

Take anywhere from 3 to 5 garlic cloves, more if you want more garlic.
Use the flat side of the blade to smash. Remove the peels. Toss the
smashed garlic cloves into the oil. Warm thouroughly. Shake pan often
to make sure the garlic does not brown or burn. Strain and reserve the
butter mixture.

Put pasta, we prefer capellini for texture and quick cooking but you
could really use any pasta you want, onto cook. When pasta is cooked al
dente, drain.

Stir in butter mixture and sprinkle in parsley flakes for colour. You
can add fresh grated parmesan cheese if desired.

This side dish goes with just about anything and is even good by itself.

HTH, sorry it isn't a point by point recipe but it really does work and
tastes really good.

This is something I do often. It is wonderful with vegetables--white or
yellow'
corn, french cut green beans, broc. florets, and bits of the firm part of a
tomato (or
diced bits of red pepper but not both--either one works to add color, but I
don't like the flavors together in this dish). I like it best with no cheese
added,
and small shell pasta cooked al dente. Medium is okay too.

_________________________________________
Usenet Zone Free Binaries Usenet Server
More than 140,000 groups
Unlimited download
http://www.usenetzone.com to open account

L'Espérance said:

This is really good and easy to make.

Warm 1 part olive oil to 1 part butter in fry pan. At the same time put
on a pot of water for the pasta.

Take anywhere from 3 to 5 garlic cloves, more if you want more garlic.
Use the flat side of the blade to smash. Remove the peels. Toss the
smashed garlic cloves into the oil. Warm thouroughly. Shake pan often
to make sure the garlic does not brown or burn. Strain and reserve the
butter mixture.

<snip>

Quoted message said:

HTH, sorry it isn't a point by point recipe but it really does work and
tastes really good.

Add 1/2 a bottle of clam juice and a couple of cans whole clams and
you've got yourself a dynamite no fuss "spaghetti" with clams.

"L'Espérance" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

This is really good and easy to make.

Warm 1 part olive oil to 1 part butter in fry pan. At the same time put
on a pot of water for the pasta.

Take anywhere from 3 to 5 garlic cloves, more if you want more garlic. Use
the flat side of the blade to smash. Remove the peels. Toss the smashed
garlic cloves into the oil. Warm thouroughly. Shake pan often to make
sure the garlic does not brown or burn. Strain and reserve the butter
mixture.

Put pasta, we prefer capellini for texture and quick cooking but you could
really use any pasta you want, onto cook. When pasta is cooked al dente,
drain.

Stir in butter mixture and sprinkle in parsley flakes for colour. You can
add fresh grated parmesan cheese if desired.

This side dish goes with just about anything and is even good by itself.

HTH, sorry it isn't a point by point recipe but it really does work and
tastes really good.

parsley flakes? dried parsley? yecchh

fresh parsley please :-)