- I've made this a couple times and you do want to use thinner pasta. I used large bow-ties the first time and they took way too long to cook. This was thin spaghetti and it worked better.
- It does call for a lot of garlic, especially if your cloves are bigger. You know your crowd, cut back a bit if needed.
- Do yourself a favor and sprinkle the parsley over the top instead of dumping it into the pot in one big clump... Take it from someone that spent time trying to break up that clump the last time...
- This recipe is easily cut in half.
- It's best served immediately.
- I believe this is supposed to mimic one of the side dishes that come in a box, only you can pronounce everything in this one:@)
2 tsp olive oil
6 cloves garlic, minced
2 Tblsp butter
1/4 tsp salt-I didn't add this
1/2 tsp ground pepper
3 C chicken stock-I used water and Better Than Bouillon
1/2 lb angel hair pasta-I used thin spaghetti
1 C grated Parmesan cheese-I used shredded
3/4 C heavy cream
1 Tblsp dried parsley
- In large pot heat olive oil over medium-low heat. Add garlic and stir for 1-2 minutes.
- Add butter, S&P and chicken stock. Bring to a boil.
- Add pasta and cook for 4-5 minutes (or until just about at your desired level of tenderness).
- Reduce heat and add the parm, cream and parsley and stir until the cheese is completely melted.
- Remove from heat and serve immediately.