[Celia]

A really simple, quick (20-30 minutes), pasta recipe! We love it with grilled chicken breasts and a salad.


2 large heads garlic
2 1/2 cups heavy cream
3 thin strips lemon peel
12 oz fettuccine (dried)
1/3 cup freshly grated Parmesan
2 tbsp chopped parsley (or cilantro) for garnish
salt and pepper to taste
4 squares aluminum foil (about 6"x6"each)
a little olive oil

Preheat oven to 400 degrees F./200 degrees C.
Remove as much of the papery outer skin as possible from the heads of garlic. Set each head in the center of a square of aluminum foil. Drizzle each with a little olive oil. Cover with the second square of foil and seal the edges. Poke a hole or two in the top of each package for ventilation.
Roast in oven until cloves feel soft--7-10 minutes.

Allow the garlic to cool until it can be safely handled. Put cream, garlic cloves and lemon peel in a small pan. Bring to a boil, then simmer until thickened. Push the sauce through a fine meshed strainer with the back of a wooden spoon. Return to the pan and season with salt and pepper to taste. Set aside.

Cook the fettuccine in lots of boiling salted water until al dente. Drain, transfer to a warm dish. Stir the Parmesan into the sauce and then reheat it gently. Pour the sauce over the pasta, mixing well. Sprinkle with parsley or cilantro. Serve immediately.

[David]

Sounds heavenly!!
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Vivant Linguae Mortuae!!

[MissC]

This recipe sounds delicious just by looking at the name!