Spaghettini Aglio-Oglio

Ingredients

• 6 oz thin spaghetti
• 1 tbsp + 1 t extra virgin olive oil
• 1 tbsp or more minced garlic
• ½ cup low-sodium chicken broth
• ¼ cup chopped fresh parsley

Procedures

1. In a large pot of boiling water, cook pasta 10 – 12 minutes, until tender.
2. Drain and place in a serving bowl.
3. Meanwhile, place small non-stick skillet over medium heat 30 seconds.
4. Add oil; heat 30 seconds more.
5. Add garlic; cook, stirring constantly, until pale gold (do not brown), about 1 minute.
6. Immediately stir in broth.
7. Bring to a boil, stirring gently; reduce heat to low and cook, stirring occasionally, until liquid is reduced by two thirds and mixture is thickened, 3 – 4 minutes.
8. Drizzle over cooked pasta, sprinkle with parsley and toss to coat.