Pasta with Three Kinds of Garlic

Pasta with Three Kinds of Garlic (Adapted from Martha Stewart)

1 head plus 8 cloves garlic, divided
16 ounces dry spaghetti
2 tablespoons olive oil
3/4 cup dry white wine
1 cup loosely packed chopped fresh parsley
1 teaspoon crushed red pepper flakes

Preheat oven to 425

Wrap whole head of garlic in foil - place in the oven and roast until soft, about 45 to 60 minutes. Remove and let cool enough to handle. Separate and squeeze out the cloves - place in a small bowl.

Bring a large pot of salted water to a boil - add pasta and cook according to package directions, drain.

Thinly slice 5 of the remaining garlic cloves - finely chop the other 3.

In a large skillet, heat oil over medium. Add sliced garlic - cook just until golden and crisp. Use a slotted spoon and quickly transfer the garlic to a plate. Add chopped garlic - cook until translucent, about 30 seconds to 1 minute. Stir in roasted garlic and white wine - simmer for 3 minuets. Add pasta, parsley and red pepper - season to taste with salt and fresh ground black pepper. Toss well to combine. Serve with the thinly sliced toasted garlic on top.

Makes about 6 servings

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