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Archive Home > 2009 > February > 03 > A pasta dish that isn’t subtle about its garlic

A pasta dish that isn’t subtle about its garlic

By J.M. Hirsch / The Bulletin
February 3, 2009

Garlic isn’t a subtle ingredient, so why be subtle when using it?

This speedy pasta dish calls for tons of fresh garlic — 10 cloves, or about one head. But thanks to a brief saute in butter, the garlic is assertive and fresh without being overpowering.

Capers and red pepper....

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