Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Border Grill's Spaghetti with Garlic and Olive Oil
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- #12865
serves/makes:
ready in:
under 30 minutes
under 30 minutes
2 reviews
ingredients
1/2 cup extra-virgin olive oil
12 cloves garlic, thinly sliced
1/2 teaspoon red chile flakes
1/2 teaspoon salt
1/2 lemon
1 bunch fresh Italian parsley, chopped
1 pound spaghetti
garlicky breadcrumbs
directions
Heat the olive oil gently with the garlic in a small skillet. When the garlic turns opaque, add the red chile pepper flakes, and the salt. Squeeze the lemon into the hot oil. Turn off the heat and let the garlic turn light golden at the edges. The garlic will continue to cook in the hot oil. When the oil has cooled somewhat, add the parsley.
Meanwhile, cook the spaghetti in abundant boiling salted water until al dente. Drain the pasta well in a colander and place in a shallow serving dish. Pour the warm olive oil with the garlic, chile and parsley over the pasta. If desired, drizzle more extra-virgin olive oil on top. Top with a handful of Garlicky Breadcrumbs.
Drizzle a little olive oil in a pan along with minced garlic. Toss to coat while adding bread crumbs, salt and pepper.
Recipe Source: Chefs Mary Sue Milliken and Susan Feniger on weekly radio program Good Food on KCRW 89.9FM in Los Angeles, where they feature recipes from their restaurant (the Border Grill), their cookbooks (Mesa Mexicana and City Cuisine), or others' cookbooks.
added by
gennyblake
nutrition data
Nutritional data has not been calculated yet.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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reviews & comments
July 11, 2013
This is one of my favorite recipes. It's so light yet tasty. And the breadcrumbs add a tasty crunch. I adjust some of the seasonings depending on my mood. I also cook the garlic a little more slowly so it mellows and sweetens. It gives it more of a roasted flavor. If you cook it too fast it can be bitter.
January 24, 2009
Loved it--and made it with some shortcuts. instead of 12 sliced garlic cloves, I just put 2 huge garlic cloves through my garlic press. Instead of red pepper flakes, I used red pepper powder (I was cupboard scrounging but it worked). My toddler (18 mos) LOVES this, it is his favorite--I make it with rigatoni instead of spaghetti because it's easier to eat with his fingers. We add parmesaen too to top it, this adds to the treat factor for him. This is a go-to weekly favorite, and great for picky eaters!