Garlic and Herb Pasta

Serves 4

Ingredients:

2 tablespoons olive oil

20 garlic cloves, peeled

1 1/2 cups chicken broth

1/4 teaspoon freshly ground pepper

1/2 cup minced fresh chives

1/2 cup minced fresh Italian parsley

1/4 cup minced fresh basil

1/4 cup minced fresh dill

2 tablespoons minced fresh tarragon

8 ounces cooked fettuccine

 

  1. In a large skillet over medium heat, heat the oil.  Add the garlic and sauté for 3 minutes.  Reduce the heat to low and add 1/2 cup broth;  cover and cook for 15 to 20 minutes.  Remove the cover and cook until the garlic is soft and the liquid has evaporated.  Crush half the garlic with the back of a wooden spoon, and stir in the remaining broth, pepper, chives, parsley, basil, dill, and tarragon.  Mix well and keep warm over low heat.
  2. Place the fettuccine in a large pasta bowl; add the garlic sauce and toss well.  Serve immediately.

Herbed Croutons

Serves 4

Ingredients:

8 slices seven-grain bread or baguette, cubed

1 tablespoon olive oil

Salt and freshly ground pepper

4 garlic cloves, very finely minced

3 tablespoons finely minced fresh Italian parsley

2 tablespoons finely minced fresh basil

1 tablespoon finely minced fresh oregano

2 teaspoons finely minced fresh thyme

  1. Preheat the oven to 375 degrees.  Lightly coat a baking sheet with olive oil.
  2. Lightly brush each side of the bread with oil.  Cut the slices into 1/4-inch cubes.  Spread the cubes in a single layer on the prepared sheet.  Sprinkle with the salt, pepper, and garlic.  Bake for 10 to 14 minutes, or until toasted.
  3. In a small bowl, combine the parsley, basil, oregano, thyme and 2 teaspoons of water, and mix well.  Sprinkle over the toasted croutons.  Bake 2 to 4 minutes more, stirring to coat each crouton evenly.  Cool completely on a rack.