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Old 03-31-2006, 11:21 AM   #11
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Sounds great, fresh basil and garlic seem like the only thing that would be good without overpowering it. Great dish mlb!
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Old 03-31-2006, 12:19 PM   #12
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I like to slice the garlic and gently saute in olive oil with chili flakes

when done and the pasta is done I toss together in the pan with chiffonade of basil, cracked black pepper, shaved parmesan.

To this basic one could add: fresh peas. rings of calamari and heat thru for 30 seconds tossing with the pasta. fresh chopped garden tomato. smoked salmon. baby leaf spinach. feta cheese.
(not all of the above, but individually.) I think this dish should stay simple...but one time this way, another day someother way.
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Old 03-31-2006, 12:27 PM   #13
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Leg I am sure you already know this, but don't forget the salt too.
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Old 03-31-2006, 12:52 PM   #14
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Okay guys i have wanted to do that for a while anyway.

How do i roast garlic? I've seen it for sale at the gourmet market. Whole cloves of brown garlic. I want to roast some up and then smash it up and throw it in this dish.

Please tell me how!!!!!
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Old 03-31-2006, 01:11 PM   #15
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This is VERY easy to do. Take a head of garlic and slice off the top to expose the cloves. Take a sheet of aluminum foil and put the head of garlic on the middle. Drizzle a little olive oil over the top then bunch up the foil to enclose the garlic. Put in the oven at 350ish for about an hour or so. take out of the oven and squeeze the cloves out. they will be very soft and will sort of squish out of the papers.
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Old 03-31-2006, 01:17 PM   #16
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edited: oops, sorry gb, i just saw your post.

legs, a good quick way of roasting garlic is to take a head of garlic, slice off the top 1/4 inch on the top so the cloves arfe just exposed, drizzle with olice oil, sprinkle with a little salt, wrap up loosely into a ball of aluminum foil, and put into a 400 degree oven for 1/2 hour. the cloves should have turned beige to brown, and be soft. just pinch the uncut end and it will squeeze out of the open end.
if you want whole cloves, just seperate and skin the cloves, s&p and olive oil, then wrap in foil and bake.

getting back to your pasta, i would add salt only at the very end, and only if needed. you are adding cheese, which is salty, so more salt might be over doing it.

i completely agree with adding fresh basil, and/or mashed anchovies, and/or red pepper flakes. you could add sauteed or steamed julienned veggies. also, sauteed sliced mushrooms are good.
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Old 03-31-2006, 02:25 PM   #17
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Once in a while, I still like the pasta with butter and cheese from the green can! It's comfort food.
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Old 03-31-2006, 02:37 PM   #18
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Quote:
Originally Posted by buckytom
edited: oops, sorry gb, i just saw your post.
Great minds Bucky, great minds!
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Old 03-31-2006, 02:57 PM   #19
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lol gb, yup, we're a coupla fart smellers. umm, i mean smart fellers...

rms, that green can cheese is kraft grated parmesan cheese. dw loves the stuff. actually, the stuff ain't half bad.

i prefer to grate my own tho, watching those tiny bits curl and melt as the hit the hot food. it's part of the experience.

i really like locatelli brand pecorino romano, grana padano cheese, and an imported italian parm that i get in costco (forgot the name. it's in a green and clear cryovac wrapping).

and oh man, real mozarella di buffala (water buffalo milk mozzarella).
cow's milk mozarella is like bland rubber compared to real buffala mozz...

hey, where's rdg and urmaniac, they'd know about real bufala. it's extremely hard to come by as it is only fresh for a week or so. most of the "authentic" stuff sold in places in the u.s. (like whole foods) is weeks old, and has lost most of it's flavor.



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Old 03-31-2006, 03:28 PM   #20
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I've made the same pasta but my recipe called for lemon zest and fresh parsley. I often serve this as a side dish. I think the suggestions of , artichoke hearts, and shrooms all sound good!
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