Artichokes in a Garlic and Olive Oil Sauce
( YIELD: 2 )

I N G R E D I E N T S
Decceco small seashell pasta	4 ounces
Gallucci extra virgin olive oil	2 and half tablespoons
Butter	3 tablespoons
Garlic	2 cloves
Fresh basil- chopped	1sprig
Roland artichoke hearts- drained and quartered	1 -8 ounce- can

1	Bring a pot of lightly salted water to a boil. Add seashell pasta- cook for 8 to 10 minutes- until al dente- and drain.
2	Heat the olive oil and melt the butter in a skillet over medium heat. Mix in the garlic- basil- and artichoke hearts- and cook 5 minutes- until heated through. Toss with the cooked pasta to serve.