For those with a pint of olive oil going spare….

Standard

This is very nice, and will use up the quarter bottle of olive oil you had that you thought would last until next week, plus the cup of olive oil you nipped over and borrowed from your neighbour last minute.  Do not make this recipe if you are on a weight-loss-diet…..

Pasta shells or twists, cooked to taste, to be drained just before the other ingredients have finished cooking.

Decent handful of mushrooms, chopped.

Equal handful of breadcrumbs.

3 cloves of garlic.

Handful chopped ham or bacon (or vegetarian ham / bacon).

Olive oil.

Boil the pasta in salted water, to the packet instructions.

At the same time, gently fry the ham/bacon and breadcrumbs in olive oil until crisp (this will take probably take lots of olive oil).  Lift out of the wok/pan and put on kitchen towel to drain excess oil.

Chop the garlic and mushrooms roughly.  Fry these in olive oil. Add the freshly-cooked pasta, mix together with the breadcrumbs/ham mixture and season to taste.  Serve.

 

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