Spaghettini Aglio Oglio

6 oz Thin spaghetti

1 tb + 1 t extra virgin olive oil

1 tb Or more minced garlic

1/2 c Low-sodium chicken broth

1/4 c Chopped fresh parsley

1. In a large pot of boiling water, cook pasta 10-12

minutes, until tender. Drain and place in a serving bowl. 2. Meanwhile, place small non-stick skillet over

medium heat 30 sec. Add oil; heat 30 seconds more. Add garlic; cook, stirring constantly, until pale gold (do not brown), about 1 minute. Immediately stir in broth. 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. Drizzle over cooked pasta, sprinkle with parsley and toss to coat.