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1
Put on a big pot of water to boil.
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2
Pick out your pasta, cook it al dente and keep it hot You can use spaghetti, capellini, vermicelli, or linguini, whatever you prefer.
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3
After you've made this once, and you know how long it takes for you to make the sauce, you make everything come up ready at the same time.
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4
Get some green olives.
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5
Any kind you want, really.
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6
I just get a bottle of cheap salad olives.
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7
There are usually a lot of pimento pieces floating around in there.
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8
We like the color, but I'm afraid the ol' Frugal Gourmet would NOT approve.
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9
You can get a bit fancier if you want.
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10
Chop up the olives a bit, not tiny.
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11
Next the garlic.
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12
OK, you HAVE to use fresh for this, no powder, not even the jar of pre-chopped.
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13
Those are okay for some things, and I do use them often.
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14
However, if you use anything other than fresh garlic in this recipe, you will not be impressed, and you will never make this again.
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15
I will weep.
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16
Don't do that to me.
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17
Take your fresh garlic clove, wrap it in that flat rubber disc you use to open jars.
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18
Just roll it up in there, then roll it back and forth on the countertop a few times.
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19
Unwrap it, and the peel should be off or mostly off.
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20
Do this with lots of garlic cloves.
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21
LOTS.
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22
At least a couple per person you're feeding.
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23
Slice the garlic, but not too thinly.
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24
In a hot non-stick saute pan, put a little olive oil, the fresh sliced garlic and a lot of chopped green olives.
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25
Be generous.
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26
A handful per person is a good start.
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27
Saute the garlic and olives just a bit, being careful not to let the garlic brown, or it may become bitter.
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28
Add some light cream, and bring to a simmer.
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29
Cook over low heat until the liquid has been reduced by almost half, and it is thick, stirring very often.
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30
Pour this over the hot pasta, sprinkle generously with parmesan, chopped parsley (fresh is best, but I usually only have dried) and black pepper, preferably fresh from the pepper mill.
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31
Toss.
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32
Serve immediately.
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33
Bow.
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34
But be humble.
