Fine-Dining Garlic Pasta (Blanched Garlic Cream)

Silky spaghetti coated in a sweet, mellow garlic cream, finished with butter, parsley, a touch of lemon, and crisp golden garlic chips.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Halve the garlic cloves lengthwise and remove the green germ from each. Set 2 cloves aside for chips.

Step 2

Thinly slice the 2 reserved cloves. Put them in a small pan with the olive oil and heat gently over medium-low until pale gold. Lift the chips onto paper towel and keep the oil.

Step 3

Put the remaining garlic in a small pot, cover with cold water, bring to a boil, and drain.

Step 4

Cover with fresh cold water, bring to a boil again, and drain.

Step 5

Cover with fresh water a third time and bring to a boil. Simmer about 8 minutes, until the garlic is completely soft, then drain.

Step 6

Blend the garlic with about two-thirds of the garlic oil, the salt, and 2–3 tbsp water until smooth and pourable.

Step 7

Boil the spaghetti in well-salted water and drain it 1 minute before al dente. Save 1 cup of pasta water before draining.

Step 8

In a wide pan over medium heat, combine the garlic cream, chilli flakes, and a splash of pasta water.

Step 9

Add the pasta and toss hard for 1–2 minutes, adding pasta water until the sauce is glossy and clings to the pasta.

Step 10

Take the pan off the heat and toss in the butter until creamy.

Step 11

Toss through the parsley and lemon zest.

Step 12

Plate, drizzle with the remaining garlic oil, and top with the garlic chips.