This recipe is a version of the classic Italian dish called "Aglio e Olio". The authentic version does not call for parsley or butter, but just the one quarter cup of olive oil. Be VERY careful not to brown the garlic or it will turn the entire quarter cup of olive oil into a bitter unsavory oil and spoil the entire dish. This dish was meant to be a simple yet delicious first course, not a main course. As always, save some of the cooking liquid to moisten the dish if it is to dry. It's easy to add your own personal touch to it by adding anchovies, parsley butter or meat. Thanks for sharing such a great recipe!
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This recipe is a version of the classic Italian dish called "Aglio e Olio". The authentic...