Shrimp Fettucine Alfredo

Shrimp OR Chicken Pasta Alfredo..

Green and Yellow pepper or Red.. Half of Each..Cut up in strips

Mushrooms (canned or fresh)

Garlic...to your taste

Onion.. 1 Med. Chopped large pieces..

Blanched Broccoli..about a cup..

1lb pasta...whatever you prefer

1/2 cup of chicken broth ..or boulion

1/3 cup of butter

1 small jar of classico alfredo sauce

Saute' garlic in Olive oil... as it starts to simmer al dente or a little beyond..add mushroom, peppers, onions and cook until almost done. In the mean time have your pasta cooking in a seperate pot. As you are simmering the other things ..add the broth a Quarter cup at a time... Add the butter.and Broccoli... You can add a little white wine also if you have it one hand..Add 1 small jar of Classico Alfredo sauce .then about a lb of Cooked large shrimp..OR Cooked Chicken ..it works well both ways.. I like to top mine with Asiago AND Romano. Serve with small salad, white wine and warm Italian bread.. ( Since I don't use recipe's much..I go by what I use for measurements..You can add or take away as you like.. The nice thing about this dish is that you can have it all done by the time the pasta is done cooking..: )

Timballo

Ingredients
1/2 Lb Pizza Crust Dough, (1/4 recipe My favorite Dough for Bread and Pizza, July 2009 post)
1 Lb Ziti pasta cooked very al dente. (pasta will cook more as it bakes in the oven.
4 C Red Gravy or Marinara Sauce
1/2 Lb Italian Sausage cooked in pasta sauce and cut into bite sized pieces. about 1 inch
1 C Ricotta
1 Raw Egg
1/2 tsp Salt
1 Tbsp Parsley Frakes
1/8 Lb Cooked Bacon strips cut into 1 inch lengths. Browned but not crispy.
20 Slices Pepperoni
3 Hard Boiled Eggs peeled and left whole
2 Tbsp Early sweet peas
1/2 C Sliced Mushrooms
1/2 C Mozzarella
1/4 C Parmesan
6-8 Basil Leaves, Chopped.
Fresh Ground Pepper to Taste

Cook Pasta, drain and mix with 1 cup of sauce and set aside

Prepare Ricotta, whip ricotta with egg, 1/2 tsp salt, pepper, and Parmesan

Prepare Crust
Proof dough for 1/2 hour then roll out to about a 20-22 inch circle.
Place dough loosely in an 8 1/2 inch springform pan. Let dough fill bottom of pan to edges and overlap rim to fold over when filled.

Spoon a shallow layer of pasta into bottom of crusted pan. spread evenly
Add a ladle of sauce and spread to fill.
Place a layer of bacon over pasta.
Spread ricotta mixture over bacon.
Add layer of pasta
Place sausage pieces on and into pasta.
Sprinkle basil over all
Add enough pasta to even out layer of sausage.
Ladle sauce over layer till filled.
Spread Sliced Mushrooms over layer.
Place hard boiled eggs well spaced on mushrooms
Fill layer with pasta, sprinkle in peas and add some sauce
Cover layer with half of the Mozzarella
Add layer of pepperoni
Add remainder of pasta and cover with remaining Mozzarella.

Close carefully by folding edges of dough up over top all around. Overlap where needed and pinch edges to close

Bake at 450F for 20 - 25 minutes till medium brown.

Let stand 5 minutes then remove spring form pan,
Cut into wedges and serve.

Makes 6 generous servings

Marinara Sauce

Marinara Sauce is the most basic Red Pasta Sauce. You can add cooked meat to it to make it a meat sauce such as Sausage or Meatballs or even browned ground beef. Everyone makes it slightly different and it's all good. Here is my basic marinara sauce. I think I do it different from everyone but it works for me. My family loves it and it's fast and easy. For some dishes I like a chunky sauce but usually I make it smooth.
This is not Red Gravy, this is a basic Sauce.

Ingredients:
1/4 c Olive Oil
3 cloves Garlic, minced
1 small Onion, Chopped
1/4 c Wine, (I use a red table wine such as Chianti)
1 Tbsp Sugar (sugar will help to neutralize the acids from tomatoes)
2 Tbsp Chopped sweet basil or 1 tsp dried
2 28oz cans Tomatoes, whole or diced. (for chunky sauce) Blend in blender for a smoother sauce.
(Leave tomatoes as is if you like your sauce chunky. I personally like to put the tomatoes into the blender for a few seconds before cooking. I don't know why but to me it has a better texture and flavor than using ground tomatoes.)

In a large saucepan or dutch oven heat garlic till slightly tender.
Add onion and cook till tender
Add wine and simmer for 2 - three minutes
Add tomatoes and bring to boil, stirring frequently. About 10 minutes.
Add basil and sugar and stir
Reduce heat and simmer uncovered for at least 15 minutes, stirring frequently
Salt and Pepper and Garlic Powder to taste and some crushed red pepper if desired.

Use for recipes or serve over pasta or bread. Add a little oregano for pizza sauce.
Enjoy.

Rigatoni Sorrentino

Ingredients:
4 c Marinara Sauce
1/2 Lb ricotta cheese
1 Lb Rigatoni, cooked al dente per directions on pkg
2 c Shredded mozzarella
1 1/2 c Grated Parmesan

Directions:
Preheat broiler In a large saucepan, bring the sauce to a boil.
Remove from heat, pour half the sauce into a bowl, and reserve.
Add ricotta and cooked rigatoni to saucepan with the sauce, mix to combine, and bring to simmer over low heat.
Spoon the hot rigatoni mixture into a baking dish and cover with reserved sauce.
Top with the shredded mozzarella and grated Parmesan
Broil until the cheeses have melted, about 5 to 7 minutes.
Serve immediately
Serves 4

Lasagna

This is a version for lazy days. You can go ahead and cook regular lasagna noodles (drain/dry them well) and layer them with ricotta filling if you prefer.

Have ready: a few quarts of your favorite sauce (marinara, meat...) and have it warmed & ready to use.

In a large pot, cook 1# ziti (or other similar pasta shape)- drain and add a cup of sauce to pasta- stir to coat.

While the pasta is cooking, make ricotta filling.

In a mixing bowl, combine all ingredients and mix together well:

4 lbs. ricotta

3 beaten eggs

a clove or 2 of crushed/minced garlic

1/2 cup grated parmesan cheese

salt & fresh ground pepper (to taste)

2 tblsp. chopped parsley

In a high-sided 13x9" pan (coated with nonstick spray), ladle 1 cup sauce & spread over the bottom of the pan; spoon 2/3 of the cooked, sauced pasta onto the sauce.

Spoon the ricotta filling evenly over the pasta- sprinkle with 8-10 oz. shredded mozzarella cheese.

Spoon the remaining 1/3 pasta over the top of the ricotta, covering the filling. Spoon sauce over the top (2-3 cups - as much or as little as you want). Sprinkle another 8 oz. shredded mozzarella over the top. Loosely cover the pan (tent some foil - just make sure the lid or foil isn't touching the sauce/cheese) and bake lasagna for an hour @350 degrees. Uncover and bake on 400 degrees for another 10 minutes, until the cheese on top is bubbly. Cool a little (15 minutes or so) before cutting into squares; serve with more sauce, if desired.

Pasta Marsala

2 Boneless skinless chicken breasts cut into bite sized pieces.
1/4 C Seasoned flour, (salt, pepper, garlic powder)
1/2 C Canola or vegetable oil
1 Lb Penne pasta
2 Tbsp Butter
1 Tbsp Olive Oil
1/2 C Mushrooms, sliced
1/4 C Marsala wine
2 Tbsp Sweet onion, chopped
1/2 C Chicken Broth
1/4 C Heavy Cream
Pinch Basil
Black pepper and Parmesan to taste

Dredge chicken in flour and cook over medium heat in oil till golden brown.
Drain on paper towel and set aside.

Cook pasta per directions on package

In a medium skillet over medium heat, melt butter.
Add mushroom slices and saute till edges start to brown.
Add Olive Oil and onion cook until onion is tender.
Add chicken and Marsala wine and cook for about 3 minutes
Add chicken broth and bring to slight boil.
Add cream and stir till thickened
Add pinch of chopped basil and black pepper
Remove from heat

Pour Chicken mixture over cooked pasta in serving bowl
Sprinkle with Parmesan
Serve

JOJO'S SPAGHETTI PIE

JOJO'S SPAGHETTI PIE
8 OZ OF UNCOOKED SPAGHETTI
1 EGG
1/4 C GRATED CHEESE (UR CHOICE) I PREFER ROMANO (I DONT LIKE FEET)
1 LB. LEAN GROUND BEEF/OR MINI PRECOOKED MEATBALLS
1 LB. ITALIAN SAUSAGE - IF DESIRED
8 OZ. SLICED MUSHROOMS - IF DESIRED
1 JAR OF SAUCE (THAT IS IF YOU DONT COOK) I DO AND USE MY OWN GRAVY
1 CLOVE GARLIC OR MORE , SLICED
************************************************************************************
STEP 1 : COOKED SPAGHETTI, CHEESE & EGG MIX WELL
STEP 2 : PRESS OVER BOTTOM & SIDES OF DISH TO FORM A CRUST
STEP 3: FRY GROUND MEAT OR IF USING M/B NO NEED TO FRY AGAIN ADD SLICED GARLIC TILL BROWNED USE 1 T OLIVE OIL TO FRY
ADD GRAVY OR SAUCE AND STIR WELL
STEP 5 : ADD MEAT,GRAVY OR PASTA SAUCE, MIX CHEESE & TOPPINGS OF YOUR CHOICE!
STEP 6 : BAKE 350' FOR 30 MIN TO 45 MIN TILL CHEESE IS GOLDEN BROWN
STEP 7 : SLICE IT UP AND ENJOY ITS LIKE A PIZZA AND A PIE WITH PASTA!!!
NOTE ***** CAN USE YOUR CHOICE OF PASTA & COOK ALDENTE'
SERVES 4 PREP TIME APPROX 30 MIN AND COOK TIME 30-45 MIN
GRAZIE, BY JOANN GIUGLIANO

Patsa Insalata de Caldo (Hot Pasta Salad)

Here I added one medium zucchinini cut into chunks to the recipe

1 LB Pasta of your choice. (I like springs or bowties for this one)
1/4 Cup Olive Oil
1 Clove Garlic chopped
1 Med. Onion Sliced vertically
4 or 5 Plum Tomatoes (Roma)
1/4 Cup Dry Cocktail Sherry (Cooking Sherry Works)
Seasonings I like salt, pepper and fresh basil for this one

Cook Pasta according to directions on package

When you add the pasta to the water lightly brown garlic in oil in a 12 inch skillet over medium heat
add onions till slightly tender
add Sherry and bring to a boil for at least a minute
add tomatoes and stir over heat till tomatoes are warm but still firm
Remove from heat
Drain Cooked pasta and place in platter or shallow serving bowl
Pour tomatoe mixture over pasta
add salt, pepper and basil
Toss well and Serve
Parmesan can be sprinkled over the top if desired.

Pasta from Scratch

Basic Pasta Recipe

2 C All purpose flour
4 Eggs
Chilled Water

Mound flour on a work suface or in a large bowl.
Make a well in the center
Break eggs into well and whisk with fork incorporating flour as you whisk
You may need to add chilled water a few drops at a time to make a loosely massed dough
Turn dough onto a lightly floured surface, It should be soft pliable and dry to touch
Knead dough for 5 to 7 minutes or until smooth and elastic.
Cover with towel and let sit for 30 minutes

Roll out dough
Divide into 4 managable portions
Working one portion at a time. and keeping the rest covered
Flatten dough on floured surface
roll out from center toward edges till 1/4 inch thick then fold in half and roll out again
Do this 5 or six times to achieve a smooth circle of pasta then roll to about 1/8 inch thick sheet.
if pasta is to be filled keep it covered with a lightly floured dish towel and don't let it dry out.
If sheets are to be cut to lengths or shapes, leave uncovered while you work the other portions of the dough,
If using pasta maching work dough through rollers making the setting smaller till desired thickness is reached

Orzo with Tomatoes, Olives, and Feta

We have Dierberg's Grocer's here in St. Louis which has a kitchen and homemade food items. They also have a cooking school and one location has a real snazzy set-up with glass windows so people can watch. Dierberg puts out a little magazine called Everybody Cooks. They now have a local TV show that instructs how to make the recipes in the magazine. This edition had some recipes that remind me of Karin, one's she'd make or eat!! So this one's for you Karin!

Orzo with Tomatoes, Olives, and Feta

3 tbs. EVOO
2 tbs. minced garlic
2 medium tomatoes, halved, seeded, and chopped about 2 cups, or 1 pint grape tomatoes, chopped
3/4 cup pitted whole kalamata olives
1 tbs. grated lemon peel
1/4 cup fresh lemon juice
1 1/2 cup tri-colored orzo pasta, cooked and drained
4 oz. (1 cup) feta cheese
2 tbs. snipped fresh basil
Salt and freshly ground black pepper
1/4 cup pin nuts, toasted

In a large skillet, heat EVOO over medium-high heat. Add garlic; cook until softened, about 1 minute. Add tomatoes, olives, and lemon peel and juice; stir until well mixed. Add cooked orzo; cook stirring occasionally until heated through, about 2-3 minutes. Place in large serving bowl. Sprinkle feta and basil over top; lightly toss until well combined. Season with salt and pepper. Sprinkle pine nuts over top. Serve warm or at room temperature. Makes 6 servings.

Pumpkin and Basil Ravioli with Sage Butter

Pumkin and Basil Ravioli

Filling
4 c Fresh pumkin or butternut squash, peeled and cubed
6 Tbsp Olive oil
1/2 c Finely chopped red onion
1/2 c Ricotta cheese
1 Beaten egg yolk
1/4 c Grated Parmesan
1 tsp Grated nutmeg
2 Tbsp Chopped Basil (or 1 tbsp dry basil)

Pasta
1 quantity fresh pasta dough
Rolled out to 1/8 inch thick sheets, keep moist

Sage Butter
2 sticks butter
1/2 C sage leaves

Make the Filling
put pumkin in shallow roasting pan with 3 Tbsp oil
season well with salt and pepper and bake in oven @ 375f for 40 minutes or until soft

In a small skillet gently cook onion in remaining olive oil only till tender, Drain.

In a bowl mash pumpkin with onion. Leave to cool

When cool, crumble in ricotta, mix in egg yolk, Parmesan, nutmeg and basil, whisk with fork or wire whisk till well mixed. Season to taste and set aside.

Make pasta and roll into long sheets about 6 inchs wide.

Fill Ravioli
If you have a ravioli form and wish to use it fill each well with about 1 teaspoon of filling.
I prefer to form ravioli individually
To form ravioli lay out pasta sheet and starting at about one inch from end of sheet place a well rounded tsp about 1 inch from one side of pasta sheet at with about 1 1/2 inch space between each spoonful continue till you get to opposite edge once more leaving at least an inch of pasta sheet.
Gently fold opposite side of sheet over filling and gently press down between mounds with fingers.
Cut raviolis with pastry wheel of knife.
On a floured surface using a fork, press edges of around fillling to seal ravioli.
Place on cookie sheet and store in freezer till ready to cook

Cook Ravioli in boiling salted water for about five minutes, remove to serving platter with slotted spoon.

Make Sage Butter

Melt butter slowly with sage leaves and leave to infuse for at least 5 minutes. Pour over ravioli, serve.

Serves 6

Pasta Pot Pie

Pasta Pot Pie
2 Prepared pie crust circles
1/2 lb Cooked pasta (ziti or mostacolli)
Sauce
1/2 lb Ground beef
1 clove Garlic, crushed
1/4 c Onion, chopped
1 14 oz can. diced tomatoes
2 Basil leaves (or 1 tsp dried basil)
salt and pepper to taste Cheese filling
1 c Ricotta cheese
1 Egg
1 Tbsp Parsley flakes
1 Tbsp Parmesan, grated
Salt and pepper to taste
Cheese Layers
1/4 c Parmesan, shredded or grated
1/2 c Mozzarella, shredded

Prepare Sauce
Brown ground beef with onion and garlic,
Drain fat and add tomatoes and basil
salt and pepper to taste, add a pinch of crushed red pepper is desired
Bring to boil, lower heat and simmer 15 minutes

Prepare Cheese filling
In a small bowl whisk with fork, ricotta, egg, parsley, pinch of salt, pinch of black pepper and 1 Tbsp grated parmesan till well mixed
Cook pasta in salted water to aldente according to directions on pkg
Drain pasta and mix with sauce and set aside

Assemble Pie
Grease a 9 inch pie pan with cooking spray
Lay 1 prepared pie crust circle in pie pan and form to bottom of pan letting it overlap evenly all around the top of the pan.
Spoon in about 1/2 - 3/4 inch of prepared pasta
Spread entire ricotta mixture over bottom layer of pasta
Sprinkle layer of Parmesan over ricotta
Spoon another layer of pasta over Parmesan all the way to top of pan. Use enough pasta so that top center is higher than edges, like a mound Spread a layer of mozzarella evenly over top pasta layer
Lay top pie crust loosely over entire pie pinching two crusts together all around.
Make a few punctures with a fork in top of crust.
Bake in preheated 450f oven for 30 to 40 minutes till medium brown
Let stand 10 minutes before cutting
Serve
Makes six generous servings

Gnocchi alla Romana

Quite different from the well known potato gnocchi we serve with pasta sauce, these gnocchi are made from semolina and cut in circles then baked.

Gnocchi-
3 Tbsp Unsalted butter, melted
1/3 C Grated Parmesan
3 Egg Yolks
4 C Milk
Pinch Nutmeg
1 2/3 C Semolina flour

Prepare Gnocchi
Line a 12 X 10 inch cookie sheet with baking paper or parchment
In a small bowl beat together butter, egg yolks and grated parmesan
Season Lightly with salt and pepper and set aside
In a large saucepan heat milk, add nutmeg and season with salt and pepper.
When milk is just beginning to boil lower heat and add semolina in a steady stream stirring as you pour.
Over low heat continue to cook for about 10 minutes or until all milk has been absorbed and mixture pulls away from side of pan in one mass.

Remove pan from heat
Beat in egg yolk mixture till smooth.
Spoon mixture quickly onto lined cookie sheet
Smooth with knive dipped in cold water to achieve
an even thickness.
Set aside to cool.

Preheat oven to 350 f and grease a 7 X 10 shallow baking pan (lasagne pan)

After cooled enough to handle lift semolina slab from cookie sheet
Peel off parchment and cut into circles using a 1 1/2 inch round cookie cutter dipped in cold water.
Arrange Circles slightly overlapping in lasagne pan.

Topping:
3 Tbsp Butter, melted
1/3 C Heavy Cream
1/3 C Parmesan, grated

Blend butter and heavy cream.
Pour over Gnocchi and sprinkle with Parmesan

Bake uncovered for 25 to 30 minutes until golden brown

Serves 4
Can be prepared up to 2 days previous and stored in refrigerator in either slab form or ready cut circles.

Asparagus Carbonara

2 large eggs
2/3 cup graded Parmesan cheese
3/4 lb spaghetti
1 bunch asparagus halved lengthwise cut
crosswise into 2-inch pieces
2 TB EVOO
5 slices Pancetta
3-5 cloves garlic, finely chopped
1/4 c dry white wine
Salt & pepper


In a large bowl beat together eggs and cheese.
In a large pot of salted boiling water , cook pasta until al dente, adding
asparagus during the last minute of cooking. Drain, reserve 1/2
cup of cooking water. Add the hot pasta & asparagus to the egg
mixture; toss to coat.

Meanwhile, in a large skillet,heat EVOO over medium heat.
Add pancetta and cook until crispy; stir in garlic. Add the wine
and cook until slightly reduced. Stir mixture into the pasta, adding
enough pasta water to moister; season with salt and pepper

mangia

Pasta Vesuvio

Ingredients:
1 Lb Pasta, Penne Rigate or Rigatoni work well for this dish
2 Boneless skinless chicken breasts cut into bite sized pieces (about 1/2 to 3/4 inch pieces)
1 c Four seasoned with salt, pepper and garlic salt
1/2 c Vegetable or Canola Oil (to cook chicken)
1/4 c Olive Oil
2 clove Garlic
1/4 c Onion diced
1/2 c Chicken broth
1/2 c Dry white wine
1 tsp Oregano
1/4 c Grated Parmesan
1 tsp Cornstarch dissolved in 1/4 cup water

Prepare the chicken:
Coat chicken in flour and fry in canola oil till a golden brown over medium heat in a skillet. 4 - 5 minutes
Drain on paper towel or brown paper bag and set aside.

Cook pasta according to directions on pkg

In a 10 or 12 inch skillet heat garlic over med heat till barely starting to brown
Add onion, oregano and cooked chicken stirring occassionally till onions are translucent
Add chicken broth and bring to boil
Add wine and bring to second boil and let it boil for about a minute
Lower heat and simmer about 3 - 4 minutes
Add cornstarch and stir till slightly thickened (this will not take long)
Remove from heat
Pour over drained pasta and toss in serving bowl with Parmesan

Serve with Italian Bread
Serves 4 - 6

Chicken Piccata over Penne Pasta

Olive oil -2 Tbsp.EVOO I like better

Butter (no salt added) - 2 Tbsp

Garlic - 4 cloves (med) chopped

White wine - 1/2 a cup

Fresh lemon - 1 Juiced

Chicken Stock - 1 cup

Salt & Fresh ground pepper

Flour -2 Tbsp

Capers - 3 Tbsp

Parsley - 1/4 -1/2 a cup chopped (italian flat is the best)

2 LBS. Chicken tender loins or Chicken Breast cut into strips ,garnish fresh basil leaves or tyme or chives snipped

Cook penne aldente, for a more healthy way use wheat penne

Season chicken with salt and fresh ground pepper. - set aside

Heat large non-stick skillet (12"), add 1/2 the oil (about 1 Tbsp) and heat, add seasoned chicken and cook until brown on both sides. Then set aside cooked chicken in a warming dish.

Using same skillet you cooked chicken in, add the rest of the oil (1 Tbsp), Add 1/2 of the butter(1 Tbsp) , Add garlic and cook (4-5 min) . Then add flour and stir well. Whisk in the wine and cook till thick. Then Whisk in lemon juice and chicken stock, Add in capers and parsley, when bubbly add rest of the butter (1 Tbsp).

Now take the chicken you set aside and add to skillet, coat well and heat through.

Place already cooked penne on a plate, place chicken on top of pasta, pour sauce over chicken and pasta. Add basil ,chives ,or thyme for the finishing touch.

(Serves 4 people with the pasta)

Contributed by , Joann (starbaby) Giugliano

Pasta and Peas (Pasta Piselli)

Simple and Delicious
1 LB Ditali Pasta (Chili Mac Pasta) You can use shells or bowties or mini penne
1 Lb Bag Frozen peas
1/4 cup Olive Oil
2 Cloves Garlic
Fresh Ground Pepper to taste
Grated Romano or Parmesan

Time the next three steps so they are all done at the same time
-Cook Pasta in pot according to to directions on box
-Cook Peas in sauce pan according to directions on bag
-In a skillet lightly brown garlic in olive oil

Drain Pasta, and return pasta to cooking pot
Add peas, (water and all) to pot with pasta
Add Garlic and Oil and Black Pepper. Toss well
Pour entire contents of pot into a Serving bowl

Serve on plates using a solid serving spoon. Make sure each plate gets some of the liquid

Sprinkle with Parmesan
Best served with hearty Italian bread
(encourage your guests to dip the bread into the liquid)

Pesto

This is my pesto recipe

My most favorite dish in the whole world

4 cups of fresh basil
6 cloves garlic (or your preference)
1/4 cup olive oil.........more if needed to get consistency
you desire

all into food processor

I sometimes add pine nuts
but first i toast in a non stick pan to release flavor

boil pasta to aldente
drain
add pesto
fresh parmasano cheese
and ...manga

Pasta Carbonara

1 Lb Spaghetti or Fettuccine
2-3 Tbspns salt to cook pasta
1/2 Lb Bacon, cut into 1/2 inch pieces
2 cloves Garlic, chopped
2 Lg Eggs, beaten
1/2 tsp Freshly Ground Pepper
1/2 C Grated Parmesan

Cook pasta in salted water
5 minutes before pasta is done cook bacon pieces in skillet till cooked but not crispy
Add garlic to bacon after fat begins to render

In your serving bowl beat eggs with pepper

Drain pasta and immediately pour into serving bowl and toss well. The hot pasta will cook the eggs on contact,
Add bacon, fat and all to pasta.
Add Parmesan and toss well.

Serve

Linguini Aglio Olio

Aglio Olio is the most basic of clear pasta sauces, The name says it all, Aglio (garlic) and Olio (oil)

1 LB Linguini
1/2 C Olive Oil
3 cloves Garlic sliced
3 Tbsn Salt to cook pasta.
1 Tbsn Parsley
Black Pepper
Parmesan and Crushed Red Pepper are optional or can be placed on the table for anyone to use who wants them.

Cook Linguini in salted water per directions on pkg
About 3 minutes before pasta is done
Heat oil in skillet
Add garlic and cook over med heat until garlic is golden brown about one minute
Remove from heat and serve over pasta in shallow serving bowl.
Toss well
Sprinkle with Parsley and Black Pepper
Serve