Pasta with garlic and fresh herbs

Pasta with garlic and fresh herbs

By
From
Encyclopedia of Food and Cookery
Serves
4

You really need fresh herbs for this dish. In summer, use a mixture of basil, dill, parsley, oregano and coriander, which gives a wonderful flavour. In winter, when fewer herbs are growing, use parsley and a little raw grated onion with whatever fresh herbs are available.

Ingredients

Quantity Ingredient
500g spaghetti, shells, trivelle or other pasta
2 tablespoons olive oil
3 garlic cloves, sliced
60g butter
45g mixed fresh herbs, chopped
1/2 teaspoon salt
freshly ground black pepper
170g milk

Method

  1. Cook pasta in boiling salted water until al dente. Drain well.
  2. Heat oil in saucepan, add garlic and fry until very light brown (it must not burn or it will be bitter). Add pasta to heat through. Add butter, then using 2 forks toss pasta to mix in butter. Add herbs, salt and pepper and toss again.
  3. Add milk slowly, cooking and tossing pasta as you do. The milk will slowly be absorbed; it should form a little sauce around the pasta. Serve at once. A green salad is a good accompaniment.
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