Recipe: Fettucine with Preserved Lemon and Roasted Garlic

6 Dec

Fettucine with Preserved Lemon and Roasted Garlic

Serves 4-6

2 heads fresh garlic

Olive oil

I pound fettucine (fresh or boxed OK)

2 TBSP unsalted butter

¼-1/2 preserved lemon, pulp and rind, finely chopped

½ cup parmesan cheese

3 TBSP chopped flat-leaf Italian parsley

Pepper and salt to taste

First, roast the garlic (400 degree oven for about 40 minutes: http://simplyrecipes.com/recipes/roasted_garlic/), let it cool, squeeze the garlic out of the paper husks and set aside.

Bring a large pot of salted water to boil, cook fettucine according to directions, drain. Meanwhile, combine 1TBSP olive oil and butter in small pan over medium-low heat. When the butter melts, add the roasted garlic and preserved lemon and cook about 1 minute. Toss with pasta, then add parmesan, parsley, salt, and pepper.   


 

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