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Pasta With Three Kinds Of Garlic

Pasta With Three Kinds Of Garlic

The Martha Stewart Show, January Winter 2008 http://www.marthastewart.com/341743/pasta-with-three-kinds-of-garlic
4
Rated
80100(2)2
  • Yield Serves 4

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

Directions

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

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