From the November issue of
Saveur featuring "The Glories of Garlic". Using spaghetti in place of linguine. It's pasta looked in chicken broth before being tossed in garlic oil, sauteed and minced garlic, garlic chips and oven-roasted garlic! Hm..that's Quadruple isn't it?
I bet this would be so good spread on toast.
What I loved about this recipe was that you cook the pasta in chicken
broth instead of water, giving the noodles this deep golden hue and
richness that you wouldn't expect looking at the photo below.
Yes, it looks like the average dish of spaghetti I seem to make frequently, but man what a kick it has!
SERVES 4-6
Ingredients
- 1 head garlic, plus 10 cloves (7 thinly sliced, 3 minced)
- 1 cup olive oil
- ½ tsp. crushed red chile flakes
- 12 oz. linguine
- 4½ cups chicken stock
- ½ cup grated parmesan
- 2 tbsp. fresh lemon juice
- 2 tbsp. roughly chopped parsley, for garnish
- Kosher salt, to taste
Instructions
Heat oven to 350°. Slice garlic
head in half crosswise and set cut side up on a piece of aluminum foil.
Drizzle with 2 tbsp. oil and 2 tbsp. cold water; wrap into a tight
package. Bake until tender, 1–1½ hours.
1. Heat remaining oil and the sliced garlic in a 1-qt. saucepan over
medium; cook until garlic is golden, 4–6 minutes. Using a slotted spoon,
transfer garlic chips to paper towels to drain; set ⅓ cup oil aside.
Reserve remaining oil for another use, if you like.
2. Heat reserved ⅓ cup oil, the minced garlic, and chile flakes in a 14"
high-sided skillet over medium. Cook until garlic is soft but not
golden, 2–3 minutes. Add pasta and stock; bring to a boil. Cook, using
tongs to stir pasta occasionally, until liquid is almost evaporated and
pasta is al dente, about 12 minutes. Unwrap roasted garlic and squeeze
cloves into pasta. Add parmesan, lemon juice, parsley, and salt; toss to
combine. Garnish with reserved garlic chips
Original recipe with photo can be found
here.
