Pasta with Garlic and Oil
serves two

Adapted from Kay Rentschler
Cook's Illustrated, volume 49, March-April 2001


Irene doesn't like the intensity of the garlic in this recipe, which
originally cooked half the garlic and oil for the full time, then
added in the rest of the raw garlic with oil at assembly time. This
variation attempts to compromise, but too much restraint leads to a
wimpy dish instead of the vibrant original.  We've tried using roasted
garlic but it insists on clumping together due to its sweetness.

1/2	Pound	Fusili (telephone cord pasta), or spaghetti (boring)

3	Tbs	Olive Oil
6	clove	Garlic, minced through garlic press (Zyliss Susi, natch)
1		Chili, Chinese dried, moderately hot, including seeds
6		Pepper corns, black, freshly ground
1	Tbs	Parsley, fresh, chopped, for garnish
1	tsp	Lemon Juice
1/2	tsp	Salt, kosher

2	Tbs	Bread Crumbs, toasted, for garnish
1/4	cup	Parmesan, finely grated, for garnish

Bring plenty of salted water to boil.
Add Pasta.
While pasta cooks, prepare the sauce.

Cook 4 diced cloves worth of garlic slowly in the oil in a non-stick
skillet for 6 minutes, stirring constantly to prevent clumping; it
will begin to get sticky and straw-colored.

Add 1 more diced clove of Garlic and continue to cook with the rest
for an additional 6 minutes.

Off heat, add the last 1 clove of diced Garlic, Chili flakes, Pepper,
Parsley, Lemon Juice and Salt; if it seems a little dry, add about a
tablespoon of the Pasta Water.  Stir well to prevent clumping.

Drain pasta through colander over serving platter and plates to warm
them.  Add sauce to pasta pot and return pasta. Toss gently to combine
without breaking the pasta.  Transfer to platter, top with Bread
Crumbs and Parmesan, or let each diner add their own.



$Id: pasta_garlic_oil.txt,v 1.2 2002/03/08 00:53:52 chris Exp $