Garlic-Chile Asparagus and Shrimp From a Tapas Bar
INGREDIENTS:
1 pk 12 oz. mostaccioli
20 Cloves fresh garlic, minced
1 lg Yellow onion, minced
4 tb Butter
Freshly ground black pepper
1 1/2 lb Colby cheese, grated
1/2 c Dry white wine
1/4 lb Mozzarella cheese, grated
1/4 c Fresh parsley
1 pk 12 oz. mostaccioli
20 Cloves fresh garlic, minced
1 lg Yellow onion, minced
4 tb Butter
Freshly ground black pepper
1 1/2 lb Colby cheese, grated
1/2 c Dry white wine
1/4 lb Mozzarella cheese, grated
1/4 c Fresh parsley
Prepare mostaccioli according to package directions, using a little olive oil in water. Drain. Keep warm in shallow ovenproof baking dish. Saute garlic and onion in 2 tbsp butter. Add pepper and set aside. Melt remaining 2 tbsp butter in top of double boiler, add grated Colby cheese and stir in wine. When cheese has melted, combine with garlic-onion mixture and pour over mostaccioli. Sprinkle grated Mozzarella and parsley over; place on middle shelf of oven and broil for 1 to 2 minutes.