Fettuccine with Roasted Garlic and Chili

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Title: Fettuccine with Roasted Garlic and Chili
Yield: 6 Servings
Categories: Pasta, Italian, Garlic, Chili


6 Whole heads garlic
1 1/4 lb Fettuccine
6 tb Extra-virgin olive oil
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