I made this dinner last week for some friends. Normally when I make this pasta, it’s delicious. This time it was too dry. My friends were too kind to tell me though. Anyway, it’s usually delicious and light. It dawned on me just last night, that I forgot a very important ingredient. Wine……..ah, yes…..how could I forget the wine!  Oh, I tell ya, I am getting more and more forgetful. Anyway, I love rich meaty pastas. But sometimes you just want a light pasta. This is that pasta. Tastes like summertime. Now the bread……oh my gosh…..it is FABULOUS. I’m saying “fabulous” with a Hampton’s accent, the way that Ina Garten, the Barefoot Contessa says it…with a slight wave of the hand. 🙂
It is super buttery, tangy, buttery, rich and buttery. Who doesn’t like butter?

Lemon Parmesan Pasta and the best Garlic Bread

Cooked pasta of your choice. I use angel hair.
1 stick of butter
1/2 cup olive oil
1 cup good white wine (don’t use a crappy wine)
4 cloves of garlic
juice and zezt of 2 lemons
1/4 cup chopped chives
1 cup shredded parmesan cheese

In a good size skillet, melt the butter. Add the olive oil. Add the garlic. DO NOT let your garlic burn! Add the wine carefully and slowly. Add the lemon zest and juice. Add enough of the cooked pasta that you still have some juiciness to the dish. Toss with the chives and shredded cheese. Serve immediately.

Best Garlic Bread

1 loaf of really good french bread, split in half
1 stick of softened butter
¼ cup olive oil
¼ cup shredded parmesan or romano cheese
3 cloves of garlic, minced

 Mix everything together and spread it on the 2 halves of bread. Put it under the broiler just until its lightly browned. That’s it!

Great with pasta, salads, soups, ice cream…ok, well….maybe not ice cream.