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1995-09-27
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From: sylvia@itrc.on.ca
Newsgroups: rec.food.recipes
Subject: Demon Garlic Fetucini
Date: 11 Jan 1995 12:12:19 -0000
Organization: ICL Retail Systems,Bracknell,Berks,UK
Message-ID: <3f0hv3$id5@jerry.rb.icl.co.uk>
1 c. heavy cream
6 cloves garlic, crushed
1/4 c. butter
1/2 t. salt
1 lb. fruliano cheese, grated
1 lb. pasta
olive oil
Romano cheese
In a small sauce pan, melt the butter and ligthly saute the garlic. When
bubbly, wisk in the cream and season with salt and fresh pepper to taste.
When hot, cover and turn off the heat, and let it sit while you start the
pasta then grate the cheese. Oil a 2-qt. casserole dish and set the oven to
350 degrees.
When your pasta is done, drain it well, then toss it with the cream
mixture. Mix in the grated cheese well (it will start to melt and will try
to lump). When consistent throughout, pour into casserole and sprinkle with
Romano and a few bits of butter.
Bake for about 20 minutes.
Serves two gluttons, four normal eaters, and six disciplined dieters. An
especially good salad, and lots of it, is the trick here!