Three Garlic Pasta

This Martha Stewart recipe was posted on our message boards by member joanm.

Recipe courtesy of iVillage member joanm

Review now

Ingredients

1 head plus 8 cloves garlic		1 cup loosely packed fresh flat-leaf parsley, roughly chopped
1 pound spaghetti		1 teaspoon red-pepper flakes
2 tablespoons olive oil		Salt and freshly ground black pepper
3/4 cup dry white wine		Parmesan cheese, for grating

Total:

Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.

1
Preheat oven to 425 degrees F. Wrap garlic head in foil, or place in garlic roaster; 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
Cook pasta until al dente. Drain, and run under cold water to stop cooking.
3
Thinly slice five cloves of unroasted garlic. Finely chop remaining three cloves. Heat oil over medium heat in large skillet. Add sliced garlic; toast until golden and crisp. Remove garlic with slotted spoon; 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, red pepper, and salt and pepper to taste; toss. Serve sprinkled with toasted garlic slivers. Grate Parmesan over each serving.

Chime In