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Pasta With Three Kinds Of Garlic

  • servings: 4

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Ingredients

  • 1 head plus 8 cloves garlic
  • Coarse salt and freshly ground pepper
  • 1 pound farro spaghetti
  • 2 tablespoons olive oil
  • 3/4 cup dry white wine
  • 1 cup loosely packed chopped fresh parsley
  • 1 teaspoon crushed red pepper flakes
  • Parmesan, for grating

Variations

This delicious recipe for pasta with three kinds of garlic was adapted from the March 1997 issue of Martha Stewart Living.

Directions

  1. Step 1

    Heat oven to 425 degrees. Wrap garlic head in parchment paper-lined 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. Step 2

    Bring a large pot of water to a boil. Add salt and pasta; cook according to package directions until al dente; drain.

  3. Step 3

    Thinly slice 5 cloves of unroasted garlic; finely chop remaining 3 cloves. Heat oil over medium heat in a large skillet. Add sliced garlic; toast until golden and crisp. Using a slotted spoon, remove garlic; 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, and red pepper; season with salt and pepper. Toss to combine. Garnish with toasted garlic slivers; serve. Grate cheese over each serving, as desired.

Source
The Martha Stewart Show, January Winter 2008

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Reviews (11)

  • 5 Jun, 2008

    Martha is famous for using parchment paper when bakeing wiith aluminum foil...Im not shur of the reason ...but I think it has something to do with elimitating an aluminum taste...or perhapes avoiding the possible absorption of the metal into the foods....I dont know...but Martha always uses parchment as a barrier between food and the foil.....

  • 5 Jun, 2008

    pasta

  • 15 Feb, 2008

    Excellent recipe. Very flavourful. My kids loved it.

  • 12 Feb, 2008

    Last time I made it, I sprinkled 1/2 cup sun dried tomatoes (softened as indicated on the package) on top before serving, adding color and a slightly different flavor! "Mmm, good!" either way you make it!

  • 25 Jan, 2008

    To everybody wondering on how to toast garlic. I saw this show with Martha and I didn't understamd why she used parchement paper. I have been roasting garlic for years in my recipes and the only thing you need to do is cut off the tip of the garlic head (not the root end) drizzle a little olive oil over it and wrap in foil. Bake at 400 degrees for 45-60 minutes depending on the size of the garlic head. You will know that it's done when the garlic cloves are soft and lightly carmelized. Hope this helps.

  • 23 Jan, 2008

    What is the difference between farro spaghetti and regular?

  • 21 Jan, 2008

    To Sassy-mommy: Place a piece of parchment paper in the middle of a large piece of foil. Then, put the bulb of garlic ON the piece of parchment, and gather it all up into the foil and place into the oven.

  • 21 Jan, 2008

    Try cutting off the tip of the garlic head and drizzling it with olive oil before roasting...it came out really good. And fresh parsley, rather than dried, makes a huge difference.

  • 21 Jan, 2008

    I watched the show today and Martha used the parchment paper along with a piece of foil. Lay the garlic on the paper and wrap it in the foil.

  • 21 Jan, 2008

    I would like to know what parchment paper-lined foil is, says to use this to wrap garlic head in to roast

  • 21 Jan, 2008

    I would like to know what parchment paper-lined foil is, says to use this to wrap garlic head in to roast