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  Fettuccine with roasted garlic & chili
 
Yield: 6 Servings
 
6 Whole heads garlic      1 1/4 lb Fettuccine
6 tb Extra-virgin olive oil Salt      1 pn Of ground dried chili
 Fettuccine con Crema di Aglio e Peperoncino From the Williams-Sonoma Kitchen Library Pasta Cookbook by Lorenza de Medici "Whole roasted garlic heads have such a wonderful fragrance and flavor that you might want to bake a few extra for guests to squeeze onto crusty chunks of bread. You can also make a similar onion sauce: roast 3 small brown-skinned onions using the same method as for the garlic heads peel them and puree with the oil in a food processor. Both versions of the California cuisine-inspired sauce are also excellent at room temperature." Preheat an oven to 350 degrees. Wrap each head of garlic separately in aluminum foil. Place the parcels on a rack in the center of the oven and bake for 45 minutes. Remove the garlic heads from the oven and set aside to cool slightly so that they can be handled. In a large pot bring 6 qt salted water to a boil. Add the fettuccine to the boiling water and cook until al dente. Meanwhile unwrap the garlic heads separate the cloves and squeeze the garlic cloves from their papery sheaths into a hot serving bowl. Add the olive oil and season to taste with salt. Sprinkle with the chili and blend together well with a fork. Drain the pasta and transfer it to the serving bowl. Toss the pasta with the sauce. Serve immediately. Serves 6.

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