Garlicky Fettuccine With Pine Nuts

Side Dishes

1/4 cup Olive oil
3 Dried chilies; sliced*
4 Garlic cloves; skinned and crushed
12 ounces Fettuccine cooked 'al dente'
2 ounces Pine nuts; browned under the
-- grill
3 tablespoons Chopped fresh basil

Heat the oil in a pan, add the chilies and gently infuse for 5 minutes. Set aside to cool, then remove the chilies. Return the pan to a low heat, add the garlic and cook for 1-2 minutes to soften. Pour the flavored oil over the hot, drained fettuccine. Toss with the pine nuts and chopped basil until well done. Serve immediately. *You may use 10 Chili Japones, the small ones usually found in Chinese dishes.