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    ***** PASTA WITH ROAST GARLIC SAUCE *****
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    Categories: Pasta                                          

    Calories     per serving: 570         Number of Servings:   4
    Fat grams    per serving: 9            Approx. Cook Time:      
    Cholesterol  per serving: 24                       Marks:     

    INGREDIENTS ------------------------------------------------------------

                      THE GARLIC                                        
       3        lg    Garlic heads, unpeeled                            
       3        Tbs   Oil, olive                                        
       2        Tbs   salt                                              
       2        Tbs   Butter                                            
       2        Tbs   Thyme, fresh chopped                              
       2        Tbs   Pepper, black, ground                             
       0
                      THE CROUTONS                                      
       4        slice Bread, Frenc stale                                
       2        clove Garlic, peeled                                    
       2        Tbs   Oil, Olive                                        
       1/2      tsp   Salt                                              
       1        TBS   Thyme, fresh minced                               
       0
                      THE PASTA                                         
       3/4      lb    Pasta, thin, dry, (Fettuccini)                    
       1/4      Cup   Oil, olive                                        
       2        Tbs   Butter                                            
       1 1/2    tsp   Salt (or to taste)                                
       2        Tbs   Pepper, black ground                              
       4        Tbs   Thyme, fresh minced                               
       1/3      Cup   Cheese, Parmesan, grated                          

    DIRECTIONS  ------------------------------------------------------------

    This is a peppery, pungent assertive pasta that will not work as an   
    entre but will stun as a pasta "course."  Original recipe from San    
    Francisco Chronicle, Sept., 1992.  However, essentially this is       
    roasted garlic, pasta and croutons and we ALL have recipes for these. 
                                                                          
    Watch ingredients carefully and make individual piles of pepper,      
    thyme, salt and oil because each section requires their own amounts.  
                                                                          
    THE GARLIC                                                            
                                                                          
    Preheat oven to 275.                                                  
    Using a sharp knife cut off the tops of whole garlic heads.  Rub heads
    with the oil and put in a shallow baking dish just large enough to    
    hold them.  Sprinkle with 1 1/2 tsp of the salt and 1 1/2 tsp of the  
    pepper.  Dot with the butter.                                         
                                                                          
    Roast uncovered for 20 minutes. Cover loosely with foil and roast 20  
    to 30 minutes longer, until the cloves are soft and are easly pierced 
    with a tip of a sharp knife.  (I went well over an hour for increased 
    roast flavor, with periodic basting with juices.) Remove and let cook 
    until they can be handled easily -- about 20 minutes.                 
                                                                          
    Peel away the outer layer of skin from each head.  Then, carefully    
    squeeze the heads from the bottom, "popping" each clove from its skin.
     Be careful not to SQUISH the cloves.  This is a messy step.          
                                                                          
    Make a mixture of the remaining salt and pepper and the thyme (amounts
    in ingredient section). Gently toss roasted coves in the seasoning    
    mix.  Set aside. (Careful that the first few cloves don't take maximum
    mix -- use caution to avoid salty bombletts.)                         
                                                                          
    THE CROUTONS  (Preheat oven to 350)                                   
                                                                          
    Rub the bread with garlic then cut into 1/2 inch cubes.  Spsread in a 
    single layer on a baking sheet; sprinkle with the olive oil, salt and 
    thyme. (WATCH the amount.)  Bake for 10 to 15 min., or until the bread
    is golden brown.  Turn and bake another 5 minutes.  Remove and set    
    aside.                                                                
                                                                          
    THE PASTA                                                             
                                                                          
    Cook pasta until al dente. Drain.  Put in a serving bowl and toss with
    the olive oil, melted butter, salt, and half the pepper, half the     
    thyme and half the cheese.  Add the croutons, folding them into the   
    pasta until they are thoroughly incorporated, then add the garlic     
    cloves, gently folding them in. Top with remaining pepper, cheese and 
    thyme.                                                                
                                                                          
    Because of the oil and butter and stuff, this can be filling so serve 
    small portions.                                                       
                                                                          
    Richard Piro 71570,1056                                               

    *** Recipe Via Compu-Chef (tm) ***