Garlic Pasta

Not sure where this one came from. May have even been here. If it did Im sorry for reposting. Just tried it last week and it is sooo good!

Garlic Pasta

8 garlic cloves
3 tablespoons olive oil
1/2 cup whipping cream
salt
pepper
1/2 lb pasta, cooked (weight before cooking)
parmesan cheese or romano cheese, grated (to taste)
2 tablespoons fresh parsley, chopped, for garnish

Thinly slice the garlic and saute in the olive oil until not quite browned.
Add the cream, tiny bit of salt, and ample pepper.
Simmer for a moment to reduce the cream.
Toss the cream with the hot pasta, just removed from the water.
Add lots of cheese and a parsley garnish.

Mmmmmmmmmm - love garlic pasta!

Me too Mama!
Jon and I had some garlic breath after this recipe but it was so worth it.
I went to Sams Club the other day and got a 3lb. bag of garlic while I was there lol.

OMG do I love garlic! That bag wouldn't last long with me!

A friend who grows her own garlic is going to show me how to do it this fall when she puts hers out. Said she would give me everything I need to get started. I think she is the Thai version of you lol. A wonderful lady who loves to share her know how with people who want to learn.
3lbs should do me a couple of weeks..maybe three. I use alot roasted to make bread and these are smaller bulbs.

here is my go to pasta garlic dish for the last couple of years. posted on FinerKitchens, from Cook's Illustrated--

PASTA WITH GARLIC OIL AND TOASTED BREADCRUMBS

"... Don't be afraid to toast the crumbs until dark brown. The crunchier the better!"

INGREDIENTS:

1 lb linguine or spaghetti (I used linguine)
1 1/2 teaspoons salt, for pasta water

1 tablespoon unsalted butter
1/4 cup dry breadcrumbs
1/2 ounce parmesan cheese, grated (about 2 tablespoons) (I used Parmigiano Reggiano)
3 medium garlic cloves, minced - approx. 1 Tbsp (I used 6 large, crushed and chopped)
1/4 cup extra-virgin olive oil
1/2 teaspoon red pepper flakes (I used about 1/4 tsp)
1/4 cup dry vermouth (I used dry white wine)
1 teaspoon salt, for sauce (I used less)
Freshly ground black pepper

DIRECTIONS:

Adjust oven rack to middle position, place large oven-safe serving bowl on rack, and heat oven to 200 degrees. (I omitted this step).

Prepare pasta according to directions on package, (poster's note: "Cook's Illustrated recommends 1-1/2 teaspoons salt to 4 quarts of water"), reserving 1/2 cup pasta cooking water before draining.

Heat butter in heavy-bottomed 10-inch skillet over medium-high heat until foaming. Add breadcrumbs and cook, stirring frequently, until golden brown, toasted, and fragrant, 2 to 3 minutes. Transfer crumbs to small bowl and mix in cheese and 1/2 teaspoon minced garlic; set aside. Wipe out now-empty skillet with large wad of paper towels.

Mix remaining minced garlic with 1 teaspoon water. Heat olive oil, garlic, and pepper flakes in cleaned skillet over medium heat until fragrant, about 2 minutes. Add vermouth, reserved pasta cooking water, remaining 1 teaspoon salt, and pepper to taste; cook to blend flavors, about 1 minute longer. Toss pasta and sauce in warm serving bowl; sprinkle bread crumbs over and serve immediately. (I added pasta to skillet, tossed with garlic mixture, plated it, and sprinkled with breadcrumbs).

4-6 servings

From Cook's Illustrated, 2000

Oh wow Nan..Im making that tomorrow.
Thanks for sharing it.