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1/4 cup olive oil
Heat the oil in a pan over medium heat and add the chopped chile to infuse the oil for about 3 minutes. Set aside to cool. Then discard the chile.
Return the pan to a low heat, add the garlic and cook for 1 to 2 minutes to soften. Do not brown.
Toss the flavored oil with the hot, drained fettuccini. Top with the pine nuts and sliced basil and serve at once.
Posted by Judith Sobel
Nutritional Info Per Serving: N/A
1 dried chile, coarsely chopped
2 plump garlic cloves, sliced thinly
5 ounces fettuccini, cooked 'al dente'
2 tbsp. pine nuts, toasted in a nonstick skillet
1-1/2 tablespoons fresh basil, sliced thinly