Title: Spaghettini aglio-oglio
 Categories: Cyberealm, Ww, Low-cal, Low-fat, Italian
      Yield: 4 Servings
 
      6 oz Thin spaghetti
      1 tb + 1 t extra virgin olive oil
      1 tb Or more minced garlic
    1/2 c  Low-sodium chicken broth
    1/4 c  Chopped fresh parsley
 
  1. In a large pot of boiling water, cook pasta 10-12 minutes, until
  tender. Drain and place in a serving bowl.
  
  2. Meanwhile, place small non-stick skillet over medium heat 30 sec.
  Add oil; heat 30 seconds more. Add garlic; cook, stirring constantly,
  until pale gold (do not brown), about 1 minute. Immediately stir in
  broth. Bring to a boil, stirring gently; reduce heat to low and cook,
  stirring occasionally, until liquid is reduced by two thirds and
  mixture is thickened, 3-4 minutes. Drizzle over cooked pasta,
  sprinkle with parsley and toss to coat.