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Categories:Viewed: 99 - Published at: 4 years ago
Ingredients
- 34 lb spaghetti
- 12 cup virgin olive oil
- 1 tablespoon minced garlic
- 12 teaspoon crushed hot pepper flakes
- 14 teaspoon salt
- 1 cup chicken broth
- 14 cup chopped flat leaf parsley
- 2 tablespoons grated romano cheese
Method
- Cook spaghetti and drain.
- Heat the olive oil in a heavy skillet along with the garlic, hot pepper flakes and salt.
- When the garlic just starts to change color add the chicken broth.
- Cook the broth for about 5 minutes, or until it is reduced by half.
- Stir in the cooked spaghetti, parsley and cheese.
- Toss the spaghetti until thoroughly coated.
- Serve hot or cold.
