This Martha Stewart recipe was posted on our message boards by member joanm.
Recipe courtesy of iVillage member joanm
|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|
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.
Cook pasta until al dente. Drain, and run under cold water to stop cooking.
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.
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