Vermicelli Aglio e Olio

Vermicelli Aglio E Olio

3 large cloves garlic, minced 1/2 cup olive oil 2 T. salt 4 to 6 quarts boiling water 1 lb. vermicelli Grated Parmesan cheese Pepper to taste

Saut� garlic in olive oil 10 minutes. Don't brown. Cover; keep hot. Meanwhile, add salt to rapidly boiling water; gradually add vermicelli so water continues to boil. Cook uncovered, stirring occasionally until tender. Drain in strainer. Reserve 1/4 cup cooking water. Stir reserved water into garlic/oil mixture. Pour over vermicelli. Toss. Serve with Parmesan cheese and pass the pepper mill. Serves 8 Source: My Old Recipes

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