THREE GARLIC PASTA

By ozzie

Ingredients

• 1 Head PLUS 8 CLOVES OF GARLIC
• 1 Pound SPAGHETTI
• 2 Tablespoons OLIVE OIL
• 3/4 Cup DRY WHITE WINE
• 1 Cup LOOSELY PACKED FRESH FLAT LEAF PARSLY, roughly chopped
• 1 teaspoon RED PEPPER FLAKES
• SALT AND FRESHLY GROUND BLACK PEPPER
• PARMESAN CHEESE FOR GRATING

Preparation

Step 1

1. Preheat oven to 425, 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.

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

3. 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. Grate Parmesan over each serving.