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1 onion, diced
1 clove garlic, minced
1/8 tsp dried thyme
1/8 tsp dried basil
1 bay leaf, crushed
1 tsp pepper
Salt
2 Tbsp olive oil
3 Tbsp lemon juice
1/2 cup wine vinegar
1/2 cup broth, any kind
2 Tbsp butter
1 tsp cornstarch
1 lb spaghetti, cooked

Saute the onion, garlic, thyme, basil, bay leaf, pepper, and salt in the olive oil until the onion is tender.
Stir in the lemon juice, vinegar, broth and butter.
Cook for 5 minutes.
Mix in the cornstarch; simmer until the sauce thickens.
Pour over the spaghetti.

Yeild: 6 servings

Text file Source (historic): geocities.com/kitchenwitchcoll


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