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Recommended pasta: This sauce probably tastes best of all with tonnarelli, the square fresh noodle (see Ms. Kazans book for tonnarelli recipe). But it can be used with unqualified success on fettuccine or spaghetti. 1. Mash the garlic cloves with the back of a knife handle, crushing them just enough to split and loosen the peel, which you will discard. Put the garlic, butter, and rosemary in a small saucepan and turn on the heat to medium. Cook, stirring frequently, for 4 to 5 minutes. 2. Add the crushed bouillon cube. Cook and stir until the bouillon has completely dissolved. 3. Pour the sauce through a fine wire strainer over cooked drained pasta. Toss thoroughly to coat the pasta well. Add the grated Parmesan and toss once more. Serve at once with additional grated cheese on the side. NOTES : from Essentials of Classic Italian Cooking by Marcella Hazan Knopf, 1995 Recipe by: Good Morning America
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|Serving Size: 1 Serving (449g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 186 (7%)|
|Amt Per Serving||% DV|
|Total Fat 20.6g||28 %|
|Saturated Fat 3g||15 %|
|Monounsaturated Fat 2.4g|
|Polyunsanturated Fat 8.4g|
|Cholesterol 654.1mg||201 %|
|Sodium 233.1mg||8 %|
|Potassium 1607.3mg||42 %|
|Total Carbohydrate 490.5g||144 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 490.4g|
|Protein 101.4g||145 %|
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Calories per serving: 2581
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