Recipe - Spagetti A La Garlic

1 pound Spaghetti
8 Garlic cloves; chopped
One fourth cup Olive oil
One half cup Parsley; chopped
One fourth cup Basil; chopped
One fourth cup Chives; chopped
4 tablespoon Sage; chopped
0.00 Salt & pepper

Cook spaghetti until *al dente*.

Meanwhile, heat the garlic in the olive oil until it smells fragrant, just
a few moments.

Toss in the herbs & remove from the heat. Drain the pasta & toss in the pan
with the garlicky herbs. Season & serve & do not add cheese as it only
interferes with the herby flavours.

Be sure to add enough salt & pepper, however.

VARIATION: Omit the basil altogether. Replace the sage with any of the
following fresh herbs: marjoram; oregano; thyme; rosemary or tarragon.

Conversely, reduce the amount of sage & add a little of all these herbs.

Posted to JEWISHFOOD digest Volume 98 #030 by BNLImp BNLImp@aol.com on
Jan 17, 1998