How to make it

  • Preheat oven to 425 degrees. 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.

Reviews & Comments 6

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    " It was excellent "
    deslovescookin ate it and said...
    MMM..Garlic. More please :)
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    " It was excellent "
    momo_55grandma ate it and said...
    yummie thanks high5
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  • anklefrog 10 years ago
    Sounds great! I think I will use even MORE garlic and try to make a chessy cream sauce to go with it!
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  • danadooley 10 years ago
    More! MORE! More of that bodacious bulb! I can already imagine the taste! *smack* Thanks for sharing!
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  • krumkake 11 years ago
    We are definitely garlic lovers around here - this is MY KIND of recipe! Thank you...
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  • mellian 11 years ago
    I don't think there is enough garlic in this recipe. (grin) ;-) Can't wait to try it!
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