Triple Garlic Linguine

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.