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Linguine with Roasted Garlic, Preserved Lemon and Capers

August 25, 2011

500g fresh linguine

2 heads of garlic

Handful fresh parsley, finely chopped

2 tblspn capers

2 tblspn butter

1 preserved lemon, finely chopped

Extra virgin olive oil

Ground pepper

Fresh grated parmesan

Preheat oven to 200 deg C. Chop the top third off each garlic head and discard, placing remainder on foil. Drizzle generously with olive oil. Wrap in foil so the garlic is completely covered and roast until garlic is very soft, about 45 minutes. Cool slightly and squeeze garlic out of husks. Set aside.

Bring large pot of water to boil. Add pasta and cook until tender. Drain and place in serving bowl.

As the pasta is cooking, combine a dash of oil and butter in small pan over medium-low heat. When butter melts, add roasted garlic, preserved lemon, parsley and capers and cook for a minute or so, until ingredients are warmed through. Toss through pasta. Sprinkle with Parmesan and season generously with pepper. Serve immediately.