Fettuccine with Roasted Garlic and Chili

Title:
Fettuccine with Roasted Garlic and Chili

Yield:
6 Servings

Categories:
Pasta,
Italian,
Garlic,
Chili




Ingredients:





     6    Whole heads garlic


 1 1/4 lb Fettuccine


     6 tb Extra-virgin olive oil


          Salt


     1 pn Of ground dried chili






 Fettuccine con Crema di Aglio e Peperoncino From the Williams-Sonoma


 Kitchen Library Pasta Cookbook by Lorenza de Medici "Whole roasted garlic


 heads have such a wonderful fragrance and flavor that you might want to


 bake a few extra, for guests to squeeze onto crusty chunks of bread. You


 can also make a similar onion sauce: roast 3 small brown-skinned onions,


 using the same method as for the garlic heads, peel them and puree with the


 oil in a food processor.  Both versions of the California cuisine-inspired


 sauce are also excellent at room temperature."


 


 Preheat an oven to 350 degrees.  Wrap each head of garlic separately in


 aluminum foil.  Place the parcels on a rack in the center of the oven and


 bake for 45 minutes. Remove the garlic heads from the oven and set aside to


 cool slightly so that they can be handled. In a large pot bring 6 qt salted


 water to a boil.  Add the fettuccine to the boiling water and cook until al


 dente. Meanwhile, unwrap the garlic heads, separate the cloves and squeeze


 the garlic cloves from their papery sheaths into a hot serving bowl. Add


 the olive oil and season to taste with salt. Sprinkle with the chili and


 blend together well with a fork. Drain the pasta and transfer it to the


 serving bowl. Toss the pasta with the sauce. Serve immediately. Serves 6.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini