Alfredo Viazzi’s Arichoke Pasta
27 baby artichokes (13 ounces after trimming)
½ pound thin spaghetti
1/3 cup olive oil
5 tiny whole cloves garlic
2 cloves minced garlic
½ bunch flat leaf parsley (1/2 cup minced leaves)
salt and pepper
Trim the bottoms and the tops of the artichokes. Pull off the tough outer leaves so that only tender edible leaves remain. Cook the artichokes for eight minutes in boiling salted water. Increase cooking time if you have larger artichokes.
Heat olive oil in a wide skillet or saucepan. Add the artichokes and cook several minutes more. Add garlic and parsley cook five minutes more, or until fragrant. This will be the sauce for your pasta.
Cook the spaghetti in boiling salted water to the desired degree of doneness. Drain the pasta and toss with artichoke sauce.
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