蒜味義大利麵

蒜味義大利麵

材料：

2 tsp橄欖油、4顆蒜瓣切碎備用、2 tbsp奶油、1/4 tsp塩

1/2 tsp胡椒、3杯雞高湯、227g義大利麵or天使細麵

1杯帕梅森起士粉、3/4杯高厚脂鮮奶油、2 tbsp巴西利

取一鍋，以中小火加熱橄欖油，加入蒜拌炒約1-2分鐘

加入奶油使融化，加塩、胡椒、雞高湯，開大火煮滾

加入義大利麵並依包裝指示時間烹煮義大利麵

將爐火調至中火，加入高厚脂鮮奶油及巴西利拌勻，熄火

加入帕梅森起士粉拌勻即可上桌

Creamy Garlic Pasta
2 tsp olive oil,  4 cloves garlic, minced,  2 tbsp butter
¼  tsp salt,  ½ tsp pepper,  3 cups chicken stock
½ lb spaghetti or angel hair pasta
1 cup grated parmesan cheese,  ¾ cup heavy cream
2 tbsp chopped fresh parsley

In a pot, bring the olive oil to medium-low heat. Add the garlic and stir, allowing it to cook for 1-2 minutes. Mix in the butter until melted. Add the salt, pepper and chicken stock. Raise the heat to high and let it come to a boil. 

Once it is at a rolling boil, add the pasta and cook for as long as the box’s directions indicate. Reduce the stove to medium heat and mix in the parmesan until completely melted. Turn off the heat and stir in the cream and parsley. Serve immediately.