Spaghetti Supreme Recipe
Ingredients
| Parsley | 2 Tablespoon, chopped | |
| Basil | 1 Teaspoon | |
| Garlic | 3 Clove (5gm), minced | |
| Olive oil | 3 Tablespoon | |
| French mustard | 2 Teaspoon | |
| Anchovy paste | 1 Teaspoon | |
| Salt | 1/8 Teaspoon | |
| Ground black pepper | 1/8 Teaspoon | |
| Water | 1/4 Cup (16 tbs) | |
| 7 oz. spaghetti, cooked and drained | ||
| Parmesan cheese | 1/2 Cup (16 tbs), shredded | |
| Heavy cream | 1/2 Cup (16 tbs) | |
Directions
Add parsley, basil, andigarlic to hot olive oil in a skillet and cook about 3 minutes.
Stir in mustard, anchovy paste, salt, pepper, and water; cook about 5 minutes.
Meanwhile, alternate layers of hot spaghetti and Parmesan cheese on a warm platter.
Stir cream into the sauce, heat thoroughly (do not boil), and pour over the spaghetti.
Stir in mustard, anchovy paste, salt, pepper, and water; cook about 5 minutes.
Meanwhile, alternate layers of hot spaghetti and Parmesan cheese on a warm platter.
Stir cream into the sauce, heat thoroughly (do not boil), and pour over the spaghetti.
Chef
