Fetuccini Aglio e Olio (Oil and Garlic)

Ingredients:

20 cloves of garlic chopped very fine

1/2 a cup of good olive oil

3/4 of a cup of chicken stock, preferably homemade

4 tablespoons of chopped up parsley

Sea salt and freshly ground pepper to taste 

One pound of fettuccini ~ I prefer fresh homemade certainly a dry one is acceptable

Parmesan cheese to serve

Directions:

Pasta according to package directions. Heat up olive oil over medium heat in a large pot that would be able to accommodate the pasta. Add garlic into the olive oil and cook for a few minutes. Add the chicken broth, salt, and pepper and let simmer for 5 to 6 minutes. At the very last minute add the parsley. 

When the pasta is cooked to al dente, remove from the water and add to the sauce. Stir to combine and serve immediately with oodles of Parmesan cheese. 

I add the chicken broth to reduce the calories a little bit rather than using a ton of oil and butter. You still get the same wonderful flavor. I know 20 cloves of garlic seems like a lot but trust me it’s delicious. Just make sure your partner eats it with you. 

I serve this with a simple arugula salad which you may find on my website.