Friday, May 13, 2011

Spaghetti Bordelaise

  • 1/2 stick butter
  • 2 Tbsp olive oil
  • 6 large cloves garlic
  • 1/2 tsp. sea salt
  • 1/4 tsp. black pepper
  • 1 Tbsp finely chopped parsley
  • thin spaghetti noodles

  1. fill a large stock pot with water until about 3/4 full
  2. bring to a rolling boil, then add a pinch of salt, and a few drops of olive oil
  3. add the spaghetti noodles to the boiling water
  4. add the butter and oil to a small saucepan, and warm it until the butter is melted
  5. smash the garlic cloves with the side of a knife and add it to the pan, along with the salt and pepper
  6. turn up the heat to medium until the garlic begins to toast
  7. turn off the heat, and quickly remove the garlic using a strainer or a slotted spoon (strainer works best because it removes some of the butter fat)
  8. stir the parsley into the mix to complete the bordelaise sauce
  9. once the spaghetti is al dente, turn off the heat, drain, and return spaghetti to the pot
  10. toss in the bordelaise sauce

This makes an easy, light, delicious meal.  You can add other things to the noodles, like shrimp or sun dried tomatoes.  You might even toss in some cajun seasoning to spice it up a bit.  This goes great served with chilled Pinot Grigio.  Bon Appetit!
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