Recipe - Pasta Alolio

One half pound Thin spaghetti
4 ounce Olive oil
4 Cloves garlic; finely minced
Salt and white pepper
2 tablespoon Chopped parsley

1. Cook spagetti in 1 Qt. of boiling salted water for 6 to 8 minutes or
until al dente. Drain immediately.

2. Place oil in saute pan and heat over medium flame. Add garlic and saute
until soft but not burned.

3. Add pasta, salt, and white pepper to taste. Add parsley, swirling the
pan until pasta is hot. Serve.

VICTOR CAFE

DICKINSON STREET, PHILADELPHIA

MONTEPULCIANO DI ABRUZZO, DUCHI

From the Micro Cookbook Collection of Italian Recipes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.