A Michelin take on this easy weeknight meal. Simple ingredients result in an elegant and silky creamy sauce with a subdued garlic taste.

Boiling the garlic four times and discarding the water each round strips out the sharp, lingering bite while keeping the flavor — it's the difference between a sauce that tastes like raw garlic breath and one that's just quietly savory. The emulsified pasta water is what turns three ingredients into something that clings to every strand instead of pooling at the bottom of the bowl.

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
• Fine Sieve

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Steps:

1. Peel the skin off the garlic and remove the germ from the middle of the clove.
2. Boil the garlic in water for 1 minute. Strain and let rest for 1 minute. Repeat 4 times
3. Cook the spaghetti to al dente, reserving some pasta water.
4. Combine the olive oil, garlic, and pasta water and blend until smooth
5. In a deep pan, add the sauce to the spaghetti and toss vigorously. Add parsley and toss to mix
6. Twirl a serving of pasta into a bowl, top with sauce.
7. Finish with a sprinkle of cayenne pepper, if desired.

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