Quote
RAMbeau
Actually, your "concoction" is delicious. . . and would cost a small fortune in a fine dining Italian restaurant. We always have garlic cloves on hand so I thinly slice the cloves -- lots, you can't have too much garlic -- saute them briefly in olive oil or butter then stir in partially boiled pasta, parmasean and whatever meats you have on hand. . . I prefer salmon if I have it. And bingo you have a great meal.
My wife cooks that. She lived in Italy for years when she was young (her 20s) and that's where she learned to cook. That's a great meal (plus she makes the best eggplant parmesan and lasagna). I cook a lot myself but I love her Italian meals, including the garlic and olive oil pasta.
