Linguine With Garlic-And-Red Pepper Oil |
Course : Italian
Source: Cooking Light, May 1995, page 102
Serves: 6 |
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Ingredients:
3 tablespoons olive oil |
1/2 teaspoon crushed red pepper |
4 large garlic cloves -- minced |
6 cups hot cooked linguine (1 pound uncooked pasta) |
1/2 cup chopped fresh parsley |
1 teaspoon salt |
1/2 teaspoon pepper |
3 tablespoons olive oil |
1/2 teaspoon crushed red pepper |
4 large garlic cloves -- minced |
6 cups hot cooked linguine (1 pound uncooked pasta) |
1/2 cup chopped fresh parsley |
1 teaspoon salt |
1/2 teaspoon pepper |
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Preparation / Directions:
Heat oil in a large nonstick skillet over medium-high heat. Add red pepper, and cook 2 minutes. Add garlic; sauté‚30 seconds or until garlic is lightly browned. Remove from heat; stir in the remaining ingredients. Yield: 6 servings (serving size: 1 cup).
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