First, don't tell anyone about this recipe. I can't claim to have invented it, but do not remember where I got the idea. I may have read a similar recipe. It has been too long ago to remember the provenance.
Ingredients (in order of appearance):
* butter, one stick
* garlic, three sections, peeled and flattened
* fresh mushrooms, two hands-full
* parsley
* spaghetti, enough for two generous plates
* parmesan cheese (ground fine)
Steps:
1. Clarify the butter. (Heat the butter gently and skim off the milk solids. You are done when only transparent yellow butter remains in the pot.)
2. Add garlic and parsley. Keep the liquid butter hot, but not bubbling or smoking.
3. After about 15 minutes, add the mushrooms. Do not cook the mushrooms. This only heats them up a bit and lets mushroom flavor into the sauce.
4. Put the spaghetti on, and cook until it is al dente.
5. Drain the spaghetti well. Cover it with parmesan cheese and toss until the spaghetti is coated. I sprinkle and toss, sprinkle and toss, until I get evenly coated pasta.
6. Serve up the spaghetti. Remove the garlic bits from the butter sauce. Drench each serving with the sauce. Add a little more parsley on top if desired.
Note: I do not usually add salt if I use salted butter. Salt according to your taste.
Ingredients (in order of appearance):
* butter, one stick
* garlic, three sections, peeled and flattened
* fresh mushrooms, two hands-full
* parsley
* spaghetti, enough for two generous plates
* parmesan cheese (ground fine)
Steps:
1. Clarify the butter. (Heat the butter gently and skim off the milk solids. You are done when only transparent yellow butter remains in the pot.)
2. Add garlic and parsley. Keep the liquid butter hot, but not bubbling or smoking.
3. After about 15 minutes, add the mushrooms. Do not cook the mushrooms. This only heats them up a bit and lets mushroom flavor into the sauce.
4. Put the spaghetti on, and cook until it is al dente.
5. Drain the spaghetti well. Cover it with parmesan cheese and toss until the spaghetti is coated. I sprinkle and toss, sprinkle and toss, until I get evenly coated pasta.
6. Serve up the spaghetti. Remove the garlic bits from the butter sauce. Drench each serving with the sauce. Add a little more parsley on top if desired.
Note: I do not usually add salt if I use salted butter. Salt according to your taste.