This has got to be the simplest, fastest and lightest spaghetti dish I know.
It’s so easy to throw together and always surprises people as the flavor of the chicken broth permeates the pasta while cooking, making it more intense.
There are countless variations of this recipe and you can certainly experiment but try this version first.
4 good swirls olive oil (about 4 to 6 tbsp)
4 big cloves garlic, peeled and sliced
3 cups chicken broth
1/2 tsp dried chili flakes (or more or less to taste, depending on how much of a kick you like)
1 box spaghetti or fettuccine (1lb)
Salt and ground black pepper
1/2 cup freshly grated Parmesan cheese
a good sized bunch Italian parsley leaves, roughly chopped
Fill a good-sized saucepan with water, add two large handfuls of salt and a couple of glugs of olive oil. Bring to a rolling boil and add the spaghetti, stirring occasionally. While the water is coming to the boil, prep the garlic and parsley. About 4 minutes before it’s “al dente”, drain it and set the pasta aside.
In a good sized saute pan over medium heat, give 4 good swirls of olive oil.
Add the sliced garlic and saute gently with some salt, pepper and chili flakes until fragrant, stirring for about 2 – 3 minutes.
Dump in the par-cooked spaghetti, the parsley and the chicken broth and stir well. Once the broth is bubbling, turn it down a little and allow the spaghetti to simmer in the broth, finishing it’s cooking.
The chicken broth will be absorbed into the spaghetti and reduce. You can add a few tablespoons of grated parmesan at this point, stirring well, and it will create a light, creamy sauce. (Test the pasta to see if it’s al dente, taste and adjust the seasoning if necessary.)
Plate the spaghetti and add more grated parmesan cheese.