Recipe by Annie Johnston, Johnston Arms
Ingredients:
½ c. butter
¼ c. olive oil
¼ c. chopped green onions
1 tbsp. minced garlic
2 tbsp. lemon juice
1 lb. quail meat, boned and cut into bite-size pieces
1 tsp. salt
½ tsp. black pepper
¼ c. chopped parsley
2 Roma tomatoes, chopped
1 lb. angel hair spaghetti**
Directions:
Cook spaghetti according to package directions. Meanwhile, heat butter and olive oil and sauté onions and garlic over low heat. Add lemon juice, quail, salt, pepper, and parsley. Continue to cook, stirring constantly, until quail is done. Add tomatoes, and heat thoroughly. Serve over warm spaghetti noodles.
**Note: For a gluten free option, substitute rice for spaghetti noodles.
