Garlic & Cream Pasta Shells




400 g Orecchiette Pasta
5-6 Garlic Cloves
1 tsp Olive Oil (Borges)
1 tsp Butter (Lakeland)
1 tub  Double Cream (Elmlea)
1 Chicken Stock Cube (Knorr)
20g Grated Parmesan (Zanetti)
Fresh Parsley


Boil the pasta in a large pot of salted boiling water.
Finely chop the garlic.
Place the oil and butter in a saucepan and turn on the heat on a very low flame.
Once the butter is melted add the garlic and gently heat it up. Be sure to keep it on low heat and stir constantly. We just want to infuse the oil and butter, not overcook the garlic. Do this for about 2 minutes.
Once it’s softened, add the cream and gently bring it to a gentle boil. Add the stock cube and stir.
By this time the pasta should be ready. Do not cook it completely, leave it very ‘al dente’
Discard the water and add the pasta to the cream.
Add the Parmesan and parsley and cook for a minute or two until it’s cooked to your liking.
Serve immediately.



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