In article >,
Wayne Boatwright > wrote:

> Patches, I make this fairly often for just myself as a quick comfort meal
> dinner, although I often don't have angel hair pasta and just serve it over
> thin spaghetti. The texture of the garlic is an individual preference. I
> like it sliced thin, but sometimes chop it fine. I start out with unsalted
> butter and a teaspoon or two of olive oil, which allows the butter to brown
> but doesn't burn as easily (it's a fine line). I begin cooking the garlic
> in the butter/oil mixture as soon as the butter is melted. As soon as the
> garlic is pale golden, I fish it out into a small dish and continue cooking
> the butter until it browns. As soon as the pasta is cooked, I toss butter,
> garlic, and pasta together. I often add some freshly chopped parsley and
> grated parmesan or romano. Just my take on it.
>
> --
> Wayne Boatwright *¿*

Wayne,

Try adding some baby clams to this sometime.

This is how my dad makes his clam and garlic sauce for pasta.

It's fab_ulous!!!!!!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson