Try this Mikes Capellini with Garlic recipe, or contribute your own.
Suggest a better descriptionGet the water boiling and ready for the capellini and cook to package directions. Put the parsley into a container with an equal amount of water to get it looking like reconstituded parsely. Put the olive oil into a medium sauce pan, press the garlic into the oil, bring to a heat that just gets the garlic to bubbling, then turn down to kinda simmer for 2 or 3 minutes. We do not want the garlic to turn brown. Get the oil and garlic off the heat if pasta is not done. When the pasta is done, drain the pasta. Throw the pasta into the pan with the garlic oil, add the parsley and grind a bunch of black pepper over the top. Bring up the heat enough to insure that all is warmed to serving temperature. Mix well and serve with Mikes Salse Di Carne. Posted to MM-Recipes Digest V4 #247 by Mike Reeves
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0.6mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
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