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El Greco's Greek Spaghetti

From Mom
3-4 cup    chicken stock, enough to boil spaghetti  
1 pkg    spaghetti (16 ounce)  
¼ cup    butter  
¼ cup    olive oil  
  Feta cheese  
  Garlic powder  
  Dried Parsley  
Bring the chicken stock to a boil. Break dried spaghetti into pieces, about 4 inches long, and dump in water. Meanwhile, melt butter in a saucepan with olive oil. Once the pasta is cooked, take it off the heat. Add cold water to the pot and drain in a colander. Rinse with cold water. Ladle butter-oil sauce to taste over pasta. Toss to mix. Sprinkle garlic powder to taste. Divide into bowls and top with grated feta. Sprinkle with dried parsley.
 Recipe Source

Author: Helen Clark