SPAGHETTI WITH BURNT BUTTER ENJOY DAN:

MS CLASEN SPAGHETTI WITH BURNT BUTTER by CHEF DAN:

Serves 6-8

1 Pound uncooked pasta (Penne Linguini, or Fuselli)

1-cup butter

1-cup freshly grated Parmesan, Romano or Greek Mizithra cheese

3 garlic cloves, minced

1-cup fresh basil, torn

PASTA DIRECTIONS:

1.   Fill a pot with plenty of salted cold water and bring to a boil over high-heat.

2.   Add the pasta of choice and boil until Al Dente, according to package directions:

3.   Drain pasta well in a colander.

4.   Transfer to serving bowl.

 BROWNED BUTTER PROCEDURE DIRECTIONS:

1.   Cut 2 sticks of butter into 8 pieces.

2.   Place in sauce pan over medium-heat.

3.   Bring butter to a slow boil, stirring constantly to prevent residue sticking to the pan.

4.   When butter is frothy, and when its color has turned to an amber golden color, but not dark brown or black.

5.   Add garlic and sauté 1 minuteslonger.

6.   Remove from the heat and add to the drained pasta.

7.   Top with fresh basil.

ENJOY DAN:                             BON-JALAPENO!!