A traditional New Orleans Creole-Italian pasta dish with a rich butter garlic sauce
Estimated Time 30 minutesminutes
Servings 4Servings
Here's What You Need
8ouncesThin Spaghetti - for four
2tablespoonsolive oil
5clovesgarlic - sliced or chopped finely
¼cupdry white wine
¼cupbutter
½cupchives
¼cupparsley
¼cupParmesan Cheese - Plus some for top
Herb and Spice Blend
¼teaspoonoregano
¼teaspoonbasil
⅛teaspoonthyme
½teaspoonKosher salt
½teaspoonWhite Pepper
Here's What You Do
Prepare spaghetti to al dente; reserve ¼ cup pasta water.
In a large (12”) saute pan over medium-high heat, heat the olive oil until shimmering.
Add the garlic and saute until aromatic and starting to brown slightly, about 2 to 3 minutes.
Add the Herb and Spice Blend and the white wine.
Continue to simmer until almost completely reduced.
Add the butter, chives and parsley to the saute pan.
When butter has melted, add the cooked pasta and a couple of tablespoons of pasta water to the saute pan and toss.
Top with parmesan cheese and parsley.
Notes
A serving of pasta is about 2 ounces; 4 servings will be approximately 8 ounces or about 1 ¾ inch diameter (between thumb and forefinger) bunch.I recommend thin spaghetti, but you can use whatever type of pasta you like. Use something that is good with sauces.Leftovers can be stored in the fridge for 3 to 5 days and in the freezer for up to 3 months. Make sure to store leftovers in an airtight container. Defrost in the fridge overnight. Reheat in a saute pan over medium-high heat until warmed through. If the sauce begins to separate during reheating, add a couple of tablespoons of water and stir and shake the pan to rebuild the sauce.