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CAPPELLINI WITH OLIVE OIL AND GARLIC
This is perfect with so many dishes, you'll want to keep it handy to fix in a rush. If preparing this to accompany the Veal Piccata (above), prepare this first and keep it warm, covered, in a 200-degree oven. To serve, just a few more drops of olive oil if needed and fluff a bit with a fork.
Serves 4

12 ounces capellini, angel hair or thin spaghetti
1/3 cup extra virgin olive oil
1 1/2 tablespoons minced fresh garlic
Salt and fresh-ground pepper to taste
2 tablespoons finely chopped Italian flat-leaf parsley

Cook capellini or other pasta in salted boiling water according to package directions, until al dente.

Meanwhile, in a small skillet, the oil over low heat; add garlic, stirring often until garlic turns golden (do not burn). Drain pasta. In a serving bowl or platter, toss spaghetti with oil and garlic. Salt and pepper to taste; sprinkle with parsley and serve hot.

Copyright 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved