Spaghetti with Oil and Garlic

Name: Spaghetti with Oil and Garlic
Ingredients: 1½ cups Chicken Stock or canned chicken broth; 1½ cups Chicken Stock or canned chicken broth; 1 cup finely chopped fresh Italian (flat-leaf) parsley; Freshly ground black pepper, for garnish; 12 garlic cloves, peeled; ¼ cup best-quality olive oil; 1 pound spaghetti; Grated Parmigiano-Reggiano cheese, for garnish

Preparation info

6
first-course portions

Difficulty
Easy

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

Our favorite version of this pasta dish.

Ingredients

12 garlic cloves, peeled
¼ cup best-quality olive oil
1 pound

Pasta

Method

Mince 6 of the garlic cloves and set them aside. Slice the remaining garlic.
Heat the oil in a small skillet over medium heat. Add the sliced garlic and cook, stirring occasionally, until golden brown.
Bring 4 quarts salted water to a boil in a large pot. Add the spaghetti and cook until tender but still firm; do not overcook. Drain the pasta well and