Sunday, November 9, 2014

Triple Garlic Linguine

This recipe comes from Saveur magazine. Great recipe! I love garlic and this does not disappoint. It's also interesting how the garlic is not overwhelming. Raw garlic can have a real sharp and bitter edge to it but I think the fact that it's all cooked and the most obvious pieces are the soft baked pieces from the oven really tempers that sharpness.

I tried this recipe with gluten free spaghetti and it almost failed horrendously. (I know I'm a glutton for punishment. It was similar to the Arroz con Pollo brown rice fiasco, but I was able to salvage it.) Rice based gluten free pasta does not absorb liquid like typical semolina pasta. Who knew? So, while I'm cooking the liquid is boiling off and the starches in the pasta are expressing out making a big gloopy mess and the pasta is not getting cooked enough either. So I had to keep adding liquid to keep everything cooking but wasted the chicken broth because the pasta is not absorbing it. To save the dish, I added enough liquid to cook the pasta and then drained it but didn't rinse it per the gluten free pasta directions. Then I added some chicken broth to get a little liquid to mix with the cheese. By doing that, I ended up with the creamy/cheesy "chickeny" flavor base of the original recipe.

Basically, I figured out that if I had used 8 cups of water to cook the pasta and then added some chicken broth at the end to give it that flavor, you get a pretty close facsimile of the original recipe with rice based gluten free pasta.

SERVES 4-6

INGREDIENTS

1 head garlic, plus 10 cloves (7 thinly sliced, 3 minced)
1 cup olive oil
½ tsp. crushed red chile flakes
12 oz. linguine
4½ cups chicken stock
½ cup grated parmesan
2 tbsp. fresh lemon juice
2 tbsp. roughly chopped parsley, for garnish
Kosher salt, to taste

INSTRUCTIONS

Heat oven to 350°. Slice garlic head in half crosswise and set cut side up on a piece of aluminum foil. Drizzle with 2 tbsp. oil and 2 tbsp. cold water; wrap into a tight package. Bake until tender, 1–1½ hours.

1. Heat remaining oil and the sliced garlic in a 1-qt. saucepan over medium; cook until garlic is golden, 4–6 minutes. Using a slotted spoon, transfer garlic chips to paper towels to drain; set ⅓ cup oil aside. Reserve remaining oil for another use, if you like.

2. Heat reserved ⅓ cup oil, the minced garlic, and chile flakes in a 14" high-sided skillet over medium. Cook until garlic is soft but not golden, 2–3 minutes. Add pasta and stock; bring to a boil. Cook, using tongs to stir pasta occasionally, until liquid is almost evaporated and pasta is al dente, about 12 minutes. Unwrap roasted garlic and squeeze cloves into pasta. Add parmesan, lemon juice, parsley, and salt; toss to combine. Garnish with reserved garlic chips.

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