Recipe - Garlicky Fettucine With Pine Nuts

One fourth cup Olive oil
3 Dried chillies; cut or sliced up *
4 Garlic cloves; skinned and
crushed
12 ounce Fettucine cooked 'al dente'
2 ounce Pine nuts; browned under the
grill
3 tablespoon Chopped fresh basil

Heat the oil in a pan, add the chillies and gently infuse for 5 minutes.
Set aside to cool, then remove the chillies. Return the pan to a low heat,
add the garlic and cook for 12 minutes to soften. Pour the flavoured oil
over the hot, drained fettucine. Toss with the pine nuts and chopped basil
until well done. Serve immediately.

*I used about 10 Chili Japones, the small ones usually found in Chinese
dishes. From Veggie Heaven by Rosamund Richardson
Posted to MCRecipe Digest by "Montiel Arredondo" apocrypha7@hotmail.com
on Apr 20, 1998