Fresh Garlic Pasta

from the kitchen of Chef Paul Prudhomme

Makes 4 Servings

3 tablespoons olive oil
6 cloves fresh garlic, sliced lengthwise into thirds
2 tablespoons unsalted butter
1 tablespoon + 1 teaspoon Chef Paul Prudhomme's Poultry Magic®
½ cup chopped green onions
5 cups cooked pasta (your favorite)
how to prepare

In a 12-inch skillet, heat the oil to 200° and add the garlic.  Cook until the garlic starts to brown at the edges.  Add the butter and Poultry Magic®, and cook until the garlic turns golden brown.  Add the onions and pasta, toss, and cook until the pasta is thoroughly heated.  Serve immediately. 

Copyright© 1995 by Paul Prudhomme