ROSEMARY APRICOT SPAGHETTINI (for four)
12 ounces dry spaghettini pasta
¼ cup extra virgin olive oil
4 cloves of garlic, thinly slivered
½ cup chicken or vegetable broth
1 tablespoon chopped fresh rosemary
½ cup dried apricots, slivered
½ cup dry chorizo, diced
salt and freshly ground black pepper
½ cup chopped flat leaf parsley
1. Bring a large pot of salted water to a boil.
2. When the water boils, add pasta and cook until just tender, about 8 minutes. Drain and place in a serving bowl.
3. Meanwhile, heat oil over medium heat in a large skillet; add garlic. Cook, swirling the pan, until garlic is just golden.
4. Add the broth, rosemary, apricots and chorizo to garlic in skillet; cook through for 3 minutes, then season with salt and pepper. Toss with pasta, sprinkle with parsley and serve immediately.