I went to the RHS Hampton Court Palace Flower show in July with my daughter and she treated me to a pot of delicious black garlic cloves from the Isle of Wight Garlic Farm. It’s made by leaving it to age with heat and humidity for a long time which turns the cloves black and makes them taste almost truffle-like. It’s delicious anyway. I’ve added it to all kinds of dishes that require normal garlic and it adds an extra-special kick of richness, but this pasta sauce I made for my for lunch today is completely fab and very quick and easy to do. This is a single serving recipe but just scale up the quantities for more people.
You will need…
- A portion of linguine or spaghetti for one
- 2 cloves of black garlic
- A dash of extra virgin olive oil
- A handful of fresh basil leaves
- Sea salt and black pepper
- A dessert spoon of grated Parmesan cheese
- 2 tablespoons of double cream
- Put the pasta on to cook according to the instructions on the pack. It usually takes about 6 to 8 minutes.
- Meanwhile, make the sauce. Pound the garlic cloves into a paste with a little sea salt and a dash of olive oil and stir in the cream. Leave to infuse.
- When the pasta is cooked, drain lightly (a little of the water will help thicken the sauce), put it back in the pan and mix in the garlic cream sauce. Stir for a couple of minutes, add the Parmesan and basil leaves. The sauce will thicken and cling beautifully to the linguine. Serve in a warm bowl topped with ground black pepper and a little extra Parmesan.
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