Recipe awakening

I may be Bread Boy but since this blog is suffocating *choke, choke*....
I might at well give it some oxygen to live...

Here is a scrumptious pasta for you guys and girls (that comes here once in a blue moon) to try!!

Farro Spaghetti with Three Kinds of Garlic

~INGREDIENTS~

· 1 plus 8 cloves garlic
· 4 tablespoons olive oil
· Coarse salt and and freshly ground pepper
· 1 pound farro spaghetti
· 3/4 cup dry white wine
· 1 cup loosely packed, chopped fresh parsley
· 1 teaspoon crushed red pepper flakes Parmesan, for grating

~DIRECTIONS~

1. Heat oven to 425 degrees. Wrap garlic head in parchment paper-lined foil; drizzle with 2 tablespoons oil, and season with salt and pepper. Roast until soft and golden, about 1 hour. Let cool, trim tip of head; squeeze out cloves, using back of knife. Transfer to small bowl; set aside.

2. Bring a large pot of water to a boil. Add salt and pasta; cook according to package directions until al dente; drain.

3. Thinly slice 5 cloves of unroasted garlic; finely chop remaining 3 cloves. Heat remaining 2 tablespoons oil over medium heat in a large skillet. Add sliced garlic; toast until golden and crisp. Using a slotted spoon, remove garlic; set aside. Add chopped garlic; sauté until translucent, about 1 1/2 minutes. Add roasted garlic and white wine; let simmer about 3 minutes. Add pasta, parsley, and red pepper; season with salt and pepper. Toss to combine. Garnish with toasted garlic slivers; serve. Grate cheese over each serving, as desired.

~SUGGESTIONS~

· Use farro pasta for added fiber, protein, and vitamin E.
· To remove the odor of garlic from your fingers,
rub them on a stainless steel spoon under running water.
· Store extra roasted garlic in a jar filled with olive oil in the refrigerator.

Go try it out today and hope you like it!!