Ingredients
2. When the water boils, add pasta and cook until just tender, about 8 minutes; drain.
3. Meanwhile, heat the oil over medium heat in a large skillet; add garlic.
4. Add the broth, rosemary, apricots, and chorizo to garlic in skillet;
1/4 cup extra-virgin olive oil
4 cloves of garlic, thinly slivered
1/2 cup chicken or vegetable broth
1 tablespoon chopped fresh rosemary
1/2 cup dried apricots, slivered
1/2 cup dry chorizo, diced
Salt and freshly ground black pepper
1/2 cup chopped flat-leaf parsley
Preparation
1. Bring a large pot of salted water to a boil.
Place in a serving bowl.
Cook, swirling the pan until garlic is just golden.
cook through for 3 minutes, then season with salt and pepper.
Toss with pasta, sprinkle with parsley, and serve immediately.