Recipe - Roasted Garlic Linguini A La Cafe Tosca

10 ounce Linguini, a quality one
Oil
20 Whole garlic cloves, peeled
and trimmed
One half cup Chopped parsley
2 Pinches kosher salt
2 Pinches fresh ground black
pepper
2 ounce White wine
1 tablespoon Fresh lemon juice
2 ounce Sweet butter
Asiago or any other good dry
cheese(s)

Cook, drain, rinse and chill pasta. Oil when cool. Refrigerate and cover
what you don't use. You can bag and use for several more days.

Oil garlic. Cover and oven roast at 425 until tender, about 30 minutes. Try
10 minutes in the microwave. Cool and reserve.

Heat medium fry pan. Brown garlic. Add parsley, salt and pepper. Saute 30
seconds. Add wine and lemon juice. Bring back to heat.

Dip al dente pasta in hot water for 1 minute. Drain and put in pasta bowl.

Add butter to garlic pan. Add a touch more wine if it has cooked away.
Swirl butter et al around quickly. Add to cooked pasta. Toss and top with
cheese(s). Best served with toasted Italian bread.

Source: Dining Ethnic Around Puget Sound by Steve & Mary Taylor, 1993;
Poverty Bay Publishing Co, Federal Way, Washington. ISBN# 0936528028

Typos by Brenda Adams adamsfmle@sprintmail.com; mc 6/7/97

Recipe by: Cafe Tosca Vashon Island, Washington Posted to MCRecipe
Digest V1 #637 by Badams adamsfmle@sprintmail.com on Jun 07, 1997