Ingredients
- 4 garlic (cloves)
- 60 ml olive oil
- 60 ml chicken broth (reduced)
- 14 gr italian parsley (fresh)
(Boil 1 cups down to 0.5) Cooked pasta of your choice In a large skillet, heat the oil with the parsley and garlic over moderate-to-high heat. When the garlic and parsley sizzle and begin to brown, after 1 to 2 minutes, stir in the broth, taking care to avoid splattering. As soon as it simmers, pour the sauce over cooked pasta.
