Pasta Sauce: Linguine with Garlic Cream Sauce

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Linguine with Garlic Cream Sauce

 

1 cup milk, saved from poaching garlic for puree

1/2 cup heavy cream

1/4 teaspoon red pepper flakes, or to taste

1 1/2 teaspoons fresh oregano leaves minced, or 1/2 teaspoon of dried

oregano

1/4 cup roasted garlic puree

1/4 cup grated Parmesan cheese

Table salt and ground black pepper

1 pound linguine

 

 

 

 

 

 

1. Bring 4 quarts of water to boil in a large soup kettle.

2. Bring milk, cream, red pepper, and oregano to boil in a medium saucepan;

simmer, whisking constantly, until milk mixture reduces by half. Lower heat;

whisk in garlic puree until sauce emulsifies slightly, 2 to 3 minutes. Whisk in

Parmesan cheese and salt and pepper to taste; cover and keep warm.

3. Meanwhile add 1 tablespoon salt and the linguine to the boiling water; boil

until linguine is just tender, 7 to 9 minutes. Drain pasta, reserving some of

the cooking water. Toss linguine with sauce. If the sauce is too thick to coat

pasta evenly, add the cooking water 1 tablespoon at a time. Serve with

additional finely grated Parmesan and ground black pepper.

 

Serves 4-6

 

Source: Cooks Illustrated, September 1, 1993

Formatted by Chupa Babi: 07.02.08

 

Although this pasta dish is not totally cream-free, the garlic puree (see

related recipe) and poaching milk make appealing and tasty substitutes for the

amounts of cream and butter usually found in standard Alfredo-style sauces.

 

For the sweetest, creamiest garlic, poach it in milk before roasting.

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