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Ingredientes
- 6 whl heads garlic
- 1 1/4 lb Fettuccine
- 6 Tbsp. Extra-virgin extra virgin olive oil Salt
- 1 pch Of grnd dry chili
Direcciones
- Fettuccine con Crema di Aglio e Peperoncino From the Williams-Sonoma heads have such a wonderful fragrance and flavor which 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 min. Remove the garlic heads from the oven and set aside to cold slightly so which they can be handled. In a large pot bring 6 quart salted water to a boil. Add in the fettuccine to the boiling water and cook till al dente. Meanwhile, unwrap the garlic heads, separate the cloves and squeeze the garlic cloves from their papery sheaths into a warm serving bowl. Add in the extra virgin 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 97g | |
| Recipe makes 6 servings | |
| Calories 355 | |
| Calories from Fat 12 | 3% |
| Total Fat 1.45g | 2% |
| Saturated Fat 0.27g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 7mg | 0% |
| Potassium 222mg | 6% |
| Total Carbs 71.45g | 19% |
| Dietary Fiber 3.1g | 10% |
| Sugars 2.55g | 2% |
| Protein 12.5g | 20% |
