INGREDIENTS

INSTRUCTIONS

Fettuccine con Crema di Aglio e Peperoncino From the Williams-Sonoma
Kitchen Library Pasta Cookbook by Lorenza de Medici "Whole roasted
garlic heads have such a wonderful fragrance and flavor that you  might
want to bake a few extra, for guests to squeeze onto crusty  chunks of
bread. You can also make a similar onion sauce: roast 3  small
brown-skinned onions, using the same method as for the garlic  heads,
peel them and puree with the oil in a food processor.  Both  versions
of the California cuisine-inspired sauce are also excellent  at room
temperature."  Preheat an oven to 350 degrees.  Wrap each head of
garlic separately  in aluminum foil.  Place the parcels on a rack in
the center of the  oven and bake for 45 minutes. Remove the garlic
heads from the oven  and set aside to cool slightly so that they can be
handled. In a  large pot bring 6 qt salted water to a boil.  Add the
fettuccine to  the boiling water and cook until al dente. Meanwhile,
unwrap the  garlic heads, separate the cloves and squeeze the garlic
cloves from  their papery sheaths into a hot serving bowl. Add the
olive oil and  season to taste with salt. Sprinkle with the chili and
blend together  well with a fork. Drain the pasta and transfer it to
the serving  bowl. Toss the pasta with the sauce. Serve immediately.
Serves 6.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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