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Garlicky Fettucine with Pine Nuts
1/4 pint olive oil
3 dried chilies, sliced
4 garlic cloves, skinned and crushed
12 oz fettucine, cooked al dente
2 oz pine nuts, browned under the grill
3 tbsp chopped fresh basil
Heat the oil in a pan, add the chilies and gently infuse for 5
minutes. Set aside to cool, then remove the chiles. Return the
pan to a low heat, add the garlic and cook for 1-2 minutes to
soften. Pour the flavored oil over the hot, drained fettucine. Toss
with the pine nuts and chopped basil until well done. Serve
immediately.
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Garlic Pinenuts