Linguine With Garlic Cream Sauce

Ingredients

1 garlic head
1 cup whole milk
1⁄2 teaspoon olive oil
1⁄2 cup heavy cream
1-1⁄2 teaspoons minced fresh oregano or 1⁄2 teaspoon dried
1⁄4–1⁄2 teaspoon red pepper flakes
1⁄4 cup grated Parmesan cheese, plus extra for serving
Salt and pepper
1 pound linguine

Instructions

Adjust oven rack to middle position and heat oven to 350 degrees. Remove outer papery skins from garlic, then cut top quarter off head and discard. Place garlic, cut side down, in small saucepan. Add milk, bring to gentle simmer, and cook until garlic is softened slightly, about 10 minutes. Drain garlic, reserving milk, and rinse to remove milk residue.
Place softened garlic head in center of 8-inch square of aluminum foil. Drizzle garlic with oil, wrap securely, and place on rimmed baking sheet. Roast until cloves are very soft, about 1 hour.
Transfer packet to cutting board, cool for 10 minutes, then unwrap garlic and gently squeeze to remove cloves from skin. Transfer cloves to bowl and mash with fork until smooth.
Bring reserved milk, cream, oregano, and pepper flakes to simmer in medium saucepan and cook, whisking constantly, until mixture is reduced by half, about 30 minutes. Reduce heat to low, whisk in garlic paste, and continue to cook, whisking constantly, until sauce emulsifies slightly, 2 to 3 minutes. Slowly whisk in Parmesan until melted and season with salt and pepper to taste.
Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1⁄2 cup cooking water, then drain pasta and return it to pot. Add sauce to pasta and toss to combine. Add reserved cooking water as needed to adjust consistency. Serve, passing Parmesan and pepper separately.

Linguine With Garlic Cream Sauce

Ingredients

Instructions

Tags

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