| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
4 |
servings |
INGREDIENTS
| 1 |
|
Head garlic head; plus |
| 8 |
|
Garlic cloves |
| 1 |
lb |
Spaghetti |
| 2 |
tb |
Olive oil |
| 3/4 |
c |
Dry white wine |
| 1 |
c |
Flat-leaf parsley; chopped |
| 1 |
ts |
Red pepper flakes |
|
|
Salt |
|
|
Freshly-ground black pepper |
|
|
Freshly-grated Parmesan |
INSTRUCTIONS
Heat oven to 425 degrees. Wrap garlic head in foil, or place it in a garlic
roaster; roast until garlic becomes soft and golden, about 1 hour. Let cool
and trim tip of head; squeeze out cloves using the back of a knife.
Transfer cloves to a small bowl, and set aside. Cook pasta until al dente.
Drain, and run under cold water to stop cooking. Thinly slice 5 cloves
unroasted garlic. Finely chop remaining 3 cloves. Heat oil over medium heat
in a large skillet. Add sliced garlic; toast until golden and crisp. Remove
garlic with a slotted spoon and set it aside. Add chopped garlic, and saute
until translucent, about 1 1/2 minutes. Add roasted garlic and white wine;
let simmer about 3 minutes. Add pasta, parsley, red pepper, salt, and
pepper; toss. Serve sprinkled with toasted garlic slivers. Grate cheese
over each serving. Makes 4 servings.
Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for
MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"
Per serving: 520 Calories (kcal); 9g Total Fat; (15% calories from fat);
15g Protein; 87g Carbohydrate; 0mg Cholesterol; 11mg Sodium Food Exchanges:
5 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit;
1 1/2 Fat; 0 Other Carbohydrates
Recipe by: Martha Stewart
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