Rosemary Apricot Spaghettini

• 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

1. 1. Bring a large pot of salted water to a boil.
2. 2. When the water boils, add pasta and cook until just tender, about 8 minutes; drain. Place in a serving bowl.
3. 3. Meanwhile, heat the oil over medium heat in a large skillet; add garlic. Cook, swirling the pan until garlic is just golden.
4. 4. Add the broth, rosemary, apricots, and chorizo to garlic in skillet; cook through for 3 minutes, then season with salt and pepper. Toss with pasta, sprinkle with parsley, and serve immediately.

spaghettini pasta, extravirgin olive oil, garlic, chicken, rosemary, dried apricots, dry chorizo, salt, flatleaf

Taken from www.epicurious.com/recipes/food/views/rosemary-apricot-spaghettini-351709 (may not work)