Spaghetti With Capers
|Spaghetti||7 Ounce (1 Package)|
|Garlic||2 Clove (10 gm), crushed|
|Margarine/Butter||1⁄2 Cup (8 tbs)|
|Dry white wine/Apple juice||1⁄2 Cup (8 tbs)|
|Lemon juice||1 Tablespoon|
|Dried basil leaves||1 Teaspoon|
|Freshly ground pepper||1⁄2 Teaspoon|
|Snipped parsley||2 Tablespoon|
Cook spaghetti as directed on package; drain.
Cook garlic in margarine in 1-quart saucepan over medium heat until garlic is golden brown; remove garlic and discard.
Stir in wine, capers, lemon juice, basil, salt and pepper.
Heat just until hot; pour over spaghetti.
Toss until spaghetti is coated with caper mixture; sprinkle with parsley.