TheNoodleIncident
Senior Cook
anyone got a good recipe for a garlic and oil "broth"/sauce for pasta? i make a very tasty, and very basic dish where you saute garlic in the oil, then toss with pasta - veggies or chicken can be added, usually topped with parm cheese and maybe lemon...what im looking for today is the garlic-y and oil-y sauce that is not just a light coating on the sauce, but more like a broth/sauce - meaning there is some left at the bottom of the bowl for bread dipping....similar in texture to what you would get if you ordered a clam dish with the "white" sauce....i've seen restaurants refer to this as a bordino (though i may have spelled it wrong)....i do NOT want a cream sauce, and i dont want to just add more oil to increase the volume (who wants to drink oil, anyway?)....im assuming that either wine or stock/broth (or a combo of both) is used, but perhaps there is more to it than that