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Serves 1, but scales up well if needed
2 tablespoons butter
2 ounces angel hair pasta
1 cup hot chicken stock
Freshly ground pepper to taste
Lemon juice to taste
- Melt the butter in a small pot. Break up the pasta into more bite-sized lengths, about 1 to 2 inches each. Toss the pasta in the butter until it is well-coated.
- Pour in the hot stock and grind in the pepper. Cover and cook over very low heat for 10 minutes, or until all the liquid is absorbed.
- Squeeze in the lemon juice (Sue Kreitzman used the juice of 1 small lemon). Taste and, if your stock wasn’t very salty and you’d like more, add a little salt to taste. Serve at once.
- This recipe is a Community Pick!