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Old 11-02-2011, 12:22 PM   #11
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Just wanted to come back and say that I made your recipe jusnikki and my family loved it!!

I picked up some shrimp to add in when I make it this week. My daughter loves shrimp and I think it would be great in your recipe :)

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Old 11-02-2011, 01:17 PM   #12
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I'm glad they liked it..

I agree, this is would be good with shrimp (which I don't eat, lol) or some other types of meat. I usually make it along with grilled chicken breast. But can easily eat it alone. Thanks for letting me know you liked it. :)

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Old 11-03-2011, 09:41 AM   #13
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You've solved the question of what I'm making for lunch (which is the time the rest of you eat supper). I didn't make the pasta alla carbonara yesterday, and had 2 eggs for breakfast, so eggs again are out for today. I have also had almost my allotment of protein for the day (22 grams/55).
I've got OCD--Obsessive Chicken Disorder!
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Old 11-20-2011, 03:34 PM   #14
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Originally Posted by jess11 View Post
Just wanted to come back and say that I made your recipe jusnikki and my family loved it!!

I picked up some shrimp to add in when I make it this week. My daughter loves shrimp and I think it would be great in your recipe :)
Jess, I made it with shrimp tonight and the pasta and sauce stole the show.......I love shrimp, but next time I won't bother with it. Good grief, did I really say I won't bother with shrimp??

The recipe is outstanding as written Nicky!! My husband went ape!

ps.....I used angel hair pasta
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

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Old 11-20-2011, 04:07 PM   #15
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Nice recipe JN. Can olive oil be substituted for some or all of the butter? How many main course portions is you recipe intended for?
Aglio e olio can be dressed up in innumerable ways. For example, it can benefit from the addition of porcini and peperoncini.
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Old 11-20-2011, 05:08 PM   #16
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YUMMY!! The only thing I might add would be a bit of fresh mince flat leaf parsley and a grind of hot pepper flakes.
Your hand and your mouth agreed many years ago that, as far as chocolate is concerned, there is no need to involve your brain. -Dave Barry
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Old 01-28-2012, 09:38 PM   #17
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Made this tonight. It was fabulous Nikki. DH raved. It reminded me of a clam linguini recipe I use. Sans the clams of course! I will admit, I added a small amount of seasoned sausage meat that needed to get used,(the rosemary when really well with that) but I could tell that it was a great recipe made as written. Thank you Nikki!
If you don't like the food, have more wine!
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Old 05-29-2013, 12:33 PM   #18
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Originally Posted by jusnikki View Post
I love, love, love this! I truly do...

6 tbsps unsalted butter
1/2 cup finely chopped onions
6 garlic cloves, coarse chop
1 cups chicken stock
2 tbsps chopped fresh rosemary
1 pound fettuccine or spaghetti
1/4 cup grated parmesan cheese
3 tbsp kosher salt
ground pepper to taste

Melt 4 tbsps butter in large pan over medium heat. Add onions and cook until well carmelized about 7 to 10 minutes. Add garlic and cook an additional 2 minutes. In large pot bring 3 qts of water to a boil and add pasta. Cook 7-10 minutes.

While pasta is cooking add 1 cup of chicken stock and chopped rosemary to the onions. Increase the heat to medium high and cook until reduced by about a third, six to eight minutes.

When pasta is done drain well and add to pan with onion garlic rosemary. Add remaining 1 tbsp butter and cheese. Mix well until butter is mixed in then salt and pepper to taste.
I'm making this tonight! It sounds so good but I will be skipping the rosemary and go with parsley instead.
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Old 06-05-2013, 06:52 PM   #19
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What about if you actually boiled the pasta in the chicken stock instead of plain ol water with no flavor?
-Don't even think about eating my food or I will kick your butt here and the afterlife too
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Old 06-05-2013, 07:48 PM   #20
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In your own kitchen you're the boss and can boil the pasta in water or chicken stock. That's how new recipes happen.

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butter, garlic, pasta

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