Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

PASTA BORDELAISE




Source of Recipe


the web


Recipe Introduction


his is the dish which in standard Italian cookery is called pasta aglio olio. In New Orleans, the dish is called Bordelaise, even though there's not a drop of red Bordeaux in it. (A fact that would raise the ire of any true Bordelais.) It's also great with stuffed crabs or fried seafood. Pretty good all by itself, too. This version is a little spicier than most.


List of Ingredients




1/4 cup extra-virgin olive oil
1 Tbs. chopped fresh garlic
3 sprigs parsley, leaves only, chopped
1/4 tsp. crushed red pepper
1/4 tsp. salt
1/2 pound angel hair pasta, cooked and drained

Recipe



Heat the olive oil in a large skillet until it shimmers.
Add the other ingredients and cook until the garlic smells good.
Add two Tbs. of water from the pasta pot and whisk to blend.
Turn the heat down and add the pasta, tossing it with a fork to coat with the sauce.
Serve with grated Parmesan cheese. Serves two.