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1/2 pound small uncooked seashell pasta
1/4 cup and 1 tablespoon extra virgin olive oil
1/4 cup and 2 tablespoons butter
4 cloves garlic
2 sprigs fresh basil, chopped
2 (8 ounce) cans artichoke hearts, drained and quartered
Bring a pot of lightly salted water to a boil. Add seashell pasta, cook for 8 to 10 minutes, until al dente, and drain.
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.