Reviewed: Aug. 15, 2009

I thought this was really good. Per others' suggestions, I added one and a half cup milk and 1 tablespoon of flour. Also added salt and pepper. It was restaurant quality. I was impressed. I'll definitely make this again.

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PB

Cooking Level: Intermediate

Living In: Bloomington, Illinois, USA

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Reviewed: Aug. 1, 2009

I loved it. I added a little extra olive oil and instead of garlic cloves I used garlic powder. I also drizzeled some melted butter over the pasta, sprinkled some extra salt and pepper, and added some cooked tomatoes to the recipe. As a finishing touch I added some boneless, skinless chicken breast. I will definately make this again.

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Amanda

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Trenton, New Jersey, USA

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Reviewed: May 16, 2009

Excellent recipe. I deleted the olive and used butter and also and green onions and crabmeat as well as crushed peppers. Trey magnificant

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Georgia

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Reviewed: Feb. 7, 2009

This was delicious. I served it on angel hair pasta with roasted red peppers, broccoli, olives, artichokes and spinach. Instead of using parsley I sprinkled dried basil and oregano over the whole dish. It tasted great!

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Katie0x7

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Reviewed: Jan. 10, 2009

A good basic recipe -- I used way less oil, added lemon, butter and white wine to the mix, plus onion, mushrooms and shrimp.

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Jennifer

Cooking Level: Intermediate

Home Town: Olympia, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: Dec. 8, 2008

This was a great starter sauce. I also added butter and crushed red pepper flakes. My husband loved it! He requested an encore meal tonight.

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TESierra

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Reviewed: Jul. 13, 2008

Very good

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SWalsh

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Reviewed: Apr. 2, 2008

Excellent recipe, thanks Cloverpk

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sheila

Cooking Level: Expert

Home Town: Bridgeport, Connecticut, USA

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Reviewed: Jan. 13, 2008

Not bad, but I added some butter, increased the garlic and at the end put some red bell pepper in it.

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VICKYANDDARYL

Cooking Level: Expert

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Reviewed: Nov. 17, 2007

Was good. Would double it next time.

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TIFFANYNELSON

Cooking Level: Intermediate

Home Town: Overland Park, Kansas, USA

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Reviewed: Jul. 26, 2007

I used hlaf butter & half EVOO & I browned my butter ( heat over med/low heat until it just starts to brown. It will continue to cook some after you pull it off the heat so don't over-do it or it will be burned butter not brown LOL) because I love it's nutty flavor, before adding the oil & garlc. I used italian seasoning instead of parsley, SeasonAll salt for regular salt & egg noodles instead of spaghetti. My 2 yr old granddaugter didn't care for the garlic but my 10 mo old grandson loved the dish. Thansk for the recipe George!

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IMVINTAGE

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Keller, Texas, USA

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Reviewed: Feb. 19, 2007

This was wonderful. I used half oil and half butter. While I sauteed the garlic, I added green onion and some shrimp. After I combined the sauce with the pasta i mixed in a little pesto and topped it with the cheese. I'm sure it would also be delicious as is. Thanks.

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Sweet Caroline

Cooking Level: Beginning

Living In: Cincinnati, Ohio, USA

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Reviewed: Nov. 5, 2006

A very simple sauce with a lot of flavor (you'd better like Garlic). We followed the recommendations of others and sauted a pinch of red pepper with the garlic and coated the pasta in a tbsp of butter before tossing with the oil/garlic mixture. Finally, we steamed some broccoli, which added a nice color and additional texture to the dish. We didn't have parsley, but it still tasted good.

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RobnMandy

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Reviewed: Oct. 18, 2006

Waaaaay too much oil. I didn't use all the oil I put in the pan, but I did use all the garlic. I recommend using a bit less oil and tossing the pasta in butter before mixing in the oil and garlic.

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Lola

Cooking Level: Beginning

Living In: Plano, Texas, USA

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Reviewed: Oct. 15, 2006

It was absolutly fantastic. Easy to make and Restaurant quality. I added a some butter to the oil and cooked angel hair pasta instead of spaghetti. It turned out great.

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nalasami2

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Reviewed: Sep. 7, 2006

Good basic recipe. It's a bit misleading to call this recipe Garlic Butter Sauce II as butter is not an ingredient. I usually make my own garlic butter sauce for vegetables, which is just that - garlic and butter, so thought that I'd try this for a change of pace. I used butter rather than olive oil since I served the sauce with fresh green peas. Because of this, I omitted the salt. Good with steamed veggies and and Italian entree. Thanks George!

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Shannon :)

Cooking Level: Expert

Home Town: Choteau, Montana, USA

Living In: Las Cruces, New Mexico, USA

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Reviewed: Aug. 6, 2006

It's really easy and fast, and pretty good. I wish I would have had some fresh veggies to go with mine, and it would have been perfect.

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ELIMARIE

Cooking Level: Expert

Home Town: Portage, Indiana, USA

Living In: Nagoya, Aichi, Japan

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Reviewed: Aug. 2, 2006

This was quick, easy, and tasty. I did add a couple of tablespoons of butter, and the next time I make it, I'll add a pinch of red pepper flakes too. Definitely a keeper!

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