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Rosemary Apricot Spaghettini


Rosemary Apricot Spaghettini Recipe

Ingredients:
  • 12 ounces dry spaghettini pasta
  • 1/4 cup extra-virgin olive oil
  • 4 cloves of garlic, thinly slivered
  • 1/2 cup chicken or vegetable broth
  • 1 tablespoon chopped fresh rosemary
  • 1/2 cup dried apricots, slivered
  • 1/2 cup dry chorizo, diced
  • Salt and freshly ground black pepper
  • 1/2 cup chopped flat-leaf parsley
Directions:
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