Garlic and Lemon Spaghetti

By Booper-2

Ingredients

• 1 bulb garlic, cloves peeled and very thinly sliced
• 1/2 About 1/2 cup olive oil
• 1 lemon, quartered
• Salt
• 2 tablespoons butter
• 1/4 cup finely chopped shallots or ramps/wild leeks (when in season)
• Pepper
• 1 cup Sauvignon Blanc or Pinot Grigio wine
• 1 pound spaghetti or lemon spaghetti, available at Italian markets
• 1/2 teaspoon chili flakes
• 1/2 cup basil leaves, torn or shredded
• 1/4 cup tarragon, coarsely chopped
• 3 tablespoons mint, chopped
• Freshly grated Grana Padano or Parmigiano-Reggiano, to pass

Details

Servings 4
Adapted from rachaelrayshow.com

Preparation

Step 1

Bring a large pot of water to a boil for the pasta.

Place a large skillet on the stovetop and add olive oil, 8 turns of the pan. Add sliced garlic in a single layer and heat oil over medium heat. Cook garlic until golden and crispy; remove with slotted spoon. Cool the garlic oil back to room temperature and add it and the reserved garlic to a high-powered blender or food processor. Add lemon and a fat pinch of salt. Process, strain and reserve.



Season pasta water with salt and cook pasta to al dente. Reserve 1/2 cup starchy water just before draining.

Melt butter in a skillet over medium heat until it foams. Add the shallots or ramps, salt and pepper, and stir a minute. Add wine and reduce by half, add garlic-lemon oil, chili flakes and just heat through—do not boil. Remove from heat.