This was a meal I made a couple weeks ago and forgot to post!
Piccata Angel Hair
1 lb angel hair pasta
3 Tbsp butter
1 Tbsp extra virgin olive oil
3 cloves garlic, minced (about 1 1/2 tsp)
3 Tbsp all-purpose flour
2 cups lower sodium chicken stock
2 Tbsp fresh lime or lemon juice
3 Tbsp capers, undrained and not rinsed
1/4 tsp or to taste fresh ground black pepper
Bring a large pot of water to a boil. Cook the pasta for time on package and drain.
About 5 minutes before the water comes to a boil heat a large skillet over medium heat. Melt the butter and olive oil, saute the garlic in it till smelling like heaven. Add in the flour and stir till combined, cook for a couple minutes. Slowly add in the chicken stock till the sauce is smooth and thickening. Add in the capers and juice. Cook over a medium low heat till bubbly and thick. Add in pepper to taste.
Pull of the heat and toss with the hot drained pasta. Toss with 1/4 cup of Parmesan cheese and serve with more cheese if desired.
Serves 3 to 4.