September 8, 2008

Three Garlic Pasta

Super garlic-y with tons of flavor! Delicious!

1 head plus
8 cloves garlic

1 pound spaghetti

2 tablespoons olive oil

3/4 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; 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. 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 1/2 minutes. 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 and grated Parmesan.
Serves 4

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