This recipe won me two boys' hearts in a single day. I use "recipe" loosely, as it's barely complex enough to earn the title. It's much like a simple scampi sauce, but a bit lighter.
4-6 cloves garlic, depending on preference
1/4 c extra virgin olive oil
1 tbs lemon juice
1/2 lb spaghetti
1/2 - 1 c freshly grated parmesan cheese
Put water on to boil the spaghetti. The rest of the process will be done before the spaghetti is cooked. Peel the garlic and cut each clove into halves or quarters. You want the garlic to brown, so don't crush it or cut it too small. Put the oil in a pan and put the garlic in the oil. Heat on medium-high until the garlic has a brown outline and looks generally roasted. Remove from heat and quickly add the lemon juice, stirring to mix thoroughly. When the pasta is done, drain it and put it back in the pot or a big bowl so you can toss it with the oil mixture. Serve with copious amounts of parmesan. Eat it before the cheese starts to melt, and your mouth will love you.
Serves 2-3
No comments:
Post a Comment