last night, and very easy. I followed the recipe closely, though I used linguini. The "oil" is mostly butter and it's very rich; I might use more stock and less butter next time. I might also toss in some chopped parsley and/or diced tomato for color, but all the flavor comes from the rosemary and garlic infusion.
1 cup beef stock
2 Tbs. olive oil
6 Tbs. butter
4 sprigs fresh rosemary
4 garlic cloves, roughly chopped
Salt
3/4 lb. spaghetti
Grated Parmesan cheese, for serving
In a small pan, reduce the stock to 2 Tbs. Set aside.
In another small pan, heat the oil and butter. Add the rosemary and garlic and simmer until garlic just begins to brown, about 5 minutes. Add the reduced stock and set aside.
Bring a large pot of salted water to the boil and boil the spaghetti until al dente. Drain and place in a serving bowl. Strain the oil/butter sauce over the pasta and toss. Serve with grated cheese.
from The Way I Cook by Lee Bailey. Author's note: If you can, prepare the oil a day ahead and leave in a cool place overnight. The oil is also nice on grilled bread.
1 cup beef stock
2 Tbs. olive oil
6 Tbs. butter
4 sprigs fresh rosemary
4 garlic cloves, roughly chopped
Salt
3/4 lb. spaghetti
Grated Parmesan cheese, for serving
In a small pan, reduce the stock to 2 Tbs. Set aside.
In another small pan, heat the oil and butter. Add the rosemary and garlic and simmer until garlic just begins to brown, about 5 minutes. Add the reduced stock and set aside.
Bring a large pot of salted water to the boil and boil the spaghetti until al dente. Drain and place in a serving bowl. Strain the oil/butter sauce over the pasta and toss. Serve with grated cheese.
from The Way I Cook by Lee Bailey. Author's note: If you can, prepare the oil a day ahead and leave in a cool place overnight. The oil is also nice on grilled bread.