Fresh Garlic Pasta

from the kitchen of Chef Paul Prudhomme

Makes 4 Servings

3 tablespoons olive oil
6 cloves fresh garlic, sliced lengthwise into thirds
2 tablespoons unsalted butter
1 tablespoon plus 1 teaspoon Chef Paul Prudhomme's Poultry MagicŪ
1/2 cup chopped green onions
5 cups cooked pasta (your favorite)
how to prepare

In a 12-inch skillet, heat the oil to 200° and add the garlic.  Cook until the garlic starts to brown at the edges.  Add the butter and Poultry Magic, and cook until the garlic turns golden brown.  Add the onions and pasta, toss, and cook until the pasta is thoroughly heated.  Serve immediately. 

Copyright© 1995 by Paul Prudhomme