Spaghettini Aglio-Oglio

Ingredients

 * 6 oz thin spaghetti
 * 1 tbsp + 1 t extra virgin olive oil
 * 1 tbsp or more minced garlic
 * ½ cup low-sodium chicken broth
 * ¼ cup chopped fresh parsley

Directions

 * 1) In a large pot of boiling water, cook pasta 10 – 12 minutes, until tender.
 * 2) Drain and place in a serving bowl.
 * 3) Meanwhile, place small non-stick skillet over medium heat 30 seconds.
 * 4) Add oil; heat 30 seconds more.
 * 5) Add garlic; cook, stirring constantly, until pale gold (do not brown), about 1 minute.
 * 6) Immediately stir in broth.
 * 7) 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.
 * 8) Drizzle over cooked pasta, sprinkle with parsley and toss to coat.