Triple Garlic Linguine
One of mankind’s oldest crops, garlic is also one of its most versatile. One of our favorite ways to showcase it is in this potent and luxurious pasta dish, which is bolstered by three preparations of the allium. The pasta is cooked in a chile-spiked chicken stock with garlic oil and minced, sautéed garlic; tossed with sweet, roasted garlic cloves; and finally, topped with crispy fried garlic chips. This recipe first appeared in our November 2014 issue with the story The Glories of Garlic.
- 1 head garlic, plus 10 cloves (7 thinly sliced, 3 minced)
- 1 cup olive oil
- 1⁄2 tsp. crushed red chile flakes
- 12 oz. linguine
- 4 1⁄2 cups chicken stock
- 1⁄2 cup grated parmesan
- 2 tbsp. fresh lemon juice
- 2 tbsp. roughly chopped parsley, for garnish
- Kosher salt, to taste
- 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, 1–1 1⁄2 hours.
- 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 1⁄3 cup oil aside. Reserve remaining oil for another use, if you like.
- Heat reserved 1⁄3 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.