|10||garlic cloves, 7 thinly sliced and 3 minced|
|1 cup||Pastene Garlic Oil|
|½ tsp||red pepper flakes|
|16 oz||Pastene Italian Linguine|
|4 ½ cups||vegetable or chicken stock|
|½ cup||Pastene Grated Parmesan, plus more for garnish|
|1 Tbsp||fresh lemon juice|
|2 Tbsp||parsley, chopped|
|kosher salt to taste|
- Heat oven to 350°F. Slice the top off the head of garlic so the cloves are just exposed and set cut side up on a piece of aluminum foil. Drizzle with 2 tablespoons of garlic oil and 2 tablespoons of cold water; wrap into a tight package. Bake until tender, about an hour. Set aside to cool.
- Heat remaining oil and the sliced garlic in a medium saucepan over medium heat. Cook the garlic until it is golden, about 4 to 6 minutes. Using a slotted spoon, transfer garlic chips to a paper towels lined plate. Set ⅓ cup oil aside. Reserve remaining oil for future use of your choice.
- Heat the 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 to 3 minutes. Add pasta and stock and bring to a boil.
- Cook on medium, using tongs to stir pasta, until liquid is almost evaporated and pasta is al dente, about 12 minutes. The stock will become a lovely thick sauce.
- Unwrap roasted garlic head and squeeze cloves into pasta. Add parmesan, lemon juice, parsley, and salt; toss to combine.
- Garnish with reserved garlic chips and additional parmesan cheese.