Demented
12-04-2008, 03:14 PM
8 oz spaghetti
1 gallon boiling water
2 T. kosher salt
2 T. extra virgin olive oil
2 T. butter
1 small onion, minced
8 garlic cloves, pressed
½ C. brined capers, rinsed
¼ C. chicken stock
½ C. light cream (half & half)
½ C Parmesan cheese, freshly grated
Bring water to a boil, add salt then the pasta. Cook for 2 minutes, cover pot turn off heat and allow to steep for 6 minutes.
Over medium heat warm oil, then butter, when butter is melted add onion and sauté until soft. Add garlic, capers, stock and cream stir until pasta is done.
Stir in pasta, and cheese cook for 1 or 2 minutes then serve.
1 gallon boiling water
2 T. kosher salt
2 T. extra virgin olive oil
2 T. butter
1 small onion, minced
8 garlic cloves, pressed
½ C. brined capers, rinsed
¼ C. chicken stock
½ C. light cream (half & half)
½ C Parmesan cheese, freshly grated
Bring water to a boil, add salt then the pasta. Cook for 2 minutes, cover pot turn off heat and allow to steep for 6 minutes.
Over medium heat warm oil, then butter, when butter is melted add onion and sauté until soft. Add garlic, capers, stock and cream stir until pasta is done.
Stir in pasta, and cheese cook for 1 or 2 minutes then serve.