| 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 Converted by MM_Buster v2.0n.
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