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

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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.

from epicurious.com