Spaghettini Aglio-Oglio

Ingredients

 * 6 oz thin spaghetti
 * 1 tbsp + 1 t extra virgin olive oil
 * 1 tbsp or more minced garlic
 * 1/2 cup low-sodium chicken broth
 * 1/4 cup chopped fresh parsley

Directions
In a large pot of boiling water, cook Pasta 10–12 minutes, until tender. Drain and place in a serving bowl. Meanwhile, place small non-stick skillet over medium heat 30 sec. Add oil; heat 30 seconds more. Add garlic; cook, stirring constantly, until pale gold (do not brown), about 1 minute. Immediately stir in broth. Bring to a boil, stirring gently; reduce heat to low and cook, stirring occasionally, until liquid is reduced by two thirds and mixture is thickened, 3–4 minutes. Drizzle over cooked Pasta, sprinkle with parsley and toss to coat