Quick Conchiglie with Basil
|Conchiglie/Other medium-size shell-shaped pasta||8 Ounce|
|Boiling salted water||1 Cup (16 tbs)|
|Minced basil/2 tablespoons dry basil||1⁄4 Cup (4 tbs)|
|Minced parsley||2 Tablespoon|
|Garlic||1 Clove (5 gm), minced or pressed|
|Melted butter||1 Tablespoon|
|Olive oil/Salad oil||1⁄4 Cup (4 tbs)|
|Parmesan cheese||2 Tablespoon, grated|
|Ground nutmeg||1⁄2 Teaspoon|
|Chile powder||1 Dash|
|Hot water||1⁄2 Cup (8 tbs)|
|Ground black pepper||To Taste|
|Parmesan cheese||1 Tablespoon, grated|
Following package directions, cook pasta in a large kettle of boiling salted water until al dente.
Meanwhile, in a pan, combine basil, parsley, garlic, butter, oil, Parmesan, salt, nutmeg, chile, and hot water; heat mixture over low heat until you drain the pasta.
Turn cooked pasta onto a deep platter, spoon over sauce, and sprinkle with pepper and more Parmesan to taste.