A Michelin take on this easy weeknight meal. Simple ingredients result in an elegant and silky creamy sauce with a subdued garlic taste.
4
Ingredients:
- 3 heads – garlic (peeled, germ removed)
- 1 cup – olive oil
- 1/2 cup – pasta water (reserved)
- 1 pound – spaghetti
Speciality Items:
- Immersion Blender Need it? Click here to start cooking
- Fine Sieve Need it? Click here to start cooking
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🍷Sommelier's Recommendation
A complex Chardonnay with depth, elegance, and subtle mineral edge to complements the sauce
A vibrant white with bright acidity and citrus notes to balance the dish
Steps:
- Peel the skin off the garlic and remove the germ from the middle of the clove.
- Boil the garlic in water for 1 minute. Strain and let rest for 1 minute. Repeat 4 times
- Cook the spaghetti to al dente, reserving some pasta water.
- Combine the olive oil, garlic, and pasta water and blend until smooth
- In a deep pan, add the sauce to the spaghetti and toss vigorously. Add parsley and toss to mix
- Twirl a serving of pasta into a bowl, top with sauce.
- Finish with a sprinkle of cayenne pepper, if desired.
More Info
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