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Garlic Spaghetti
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My Dad


  • 8 cloves of garlic (pressed)
  • 16 tbsp (225 ml) olive oil
  • 1/2 lb (.2 kg) butter or margerine (butter tastes better)
  • 1 tsp (5 ml) dried marjoram
  • 1 tsp (5 ml) dried basil
  • 4 5 tbsp (70 ml) dried parsley
  • salt & pepper to taste
  • 1 lb (.5 kg) spaghetti
  • While Pasta is cooking:
  • Heat half the olive oil add garlic and brown slightly.
  • Add remaining olive oil, both sticks of butter and add basil and marjoram.
  • When butter is melted add parsley.
  • Pour immediately over drained pasta and serve.
This is a fast, easy and delicious dish my father passed on to me. I serve it often to my family. I sometimes add leftover boneless chicken and/or broccoli florets to my dish. I precook the broccoli and add these ingredients about the same time I add in the basil and marjoram; they just need to be heated through. It makes a complete one pot meal. This recipe is also easily doubled or even quartered if you like it a bit wetter. Helene

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