Monday, July 19, 2010

Three Garlic Pasta

Here’s a perfect dinner for the garlic devotee: pasta with garlic three ways – raw, roasted and fried. As long as you have someone to share this dinner with, you don’t have to worry about “garlic breath.”

Three Garlic Pasta

Serves 4
1 head plus 8 cloves garlic
1 pound spaghetti
2 tablespoons olive oil
¾ cup dry white wine
1 cup loosely packed fresh flat-leaf parsley, roughly chopped
1 teaspoon red-pepper flakes
Salt and freshly ground black pepper
Parmesan cheese, for grating

Preheat oven to 425 degrees. Wrap garlic head in foil, or place in garlic roaster; roast until soft and golden, about 1 hour. Let cool, trim tip of head; squeeze out cloves, using back of knife. Transfer to small bowl; set aside.

Cook pasta until al dente. Drain, and run under cold water to stop cooking.

Thinly slice five cloves of unroasted garlic. Finely chop remaining three cloves. Heat oil over medium heat in large skillet. Add sliced garlic; toast until golden and crisp. Remove garlic with slotted spoon; set aside. Add chopped garlic; saute until translucent, about 1 ½ inutes. Add roasted garlic and white wine; let simmer about 3 minutes. Add pasta, parsley, red pepper, and salt and pepper to taste; toss. Serve sprinkled with toasted garlic slivers. Grate Parmesan over each serving.

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