Roasted Garlic Linguini a La Cafe Tosca

• 10 ounces linguine, a quality one
• oil
• 20 garlic cloves, whole, peeled and trimmed
• 12 cup parsley, chopped
• 2 pinches kosher salt
• 2 pinches fresh ground black pepper
• 2 ounces white wine
• 1 tablespoon fresh lemon juice
• 2 ounces sweet butter
• asiago cheese or any other good dry cheese

1. Cook, drain, rinse and chill pasta.
2. Oil when cool.
3. Refrigerate and cover what you don't use.
4. You can bag and use for several more days.
5. Oil garlic.
6. Cover and oven roast at 425 until tender, about 30 minutes.
7. Or try 10 minutes in the microwave.
8. Cool and reserve.
9. Heat medium fry pan.
10. Brown garlic.
11. Add parsley, salt and pepper.
12. Saute 30 seconds.
13. Add wine and lemon juice.
14. Bring back to heat.
15. Dip al dente pasta in hot water for 1 minute.
16. Drain and put in pasta bowl.
17. Add butter to garlic pan.
18. Add a touch more wine if it has cooked away.
19. Swirl butter around quickly.
20. Add to cooked pasta.
21. Toss and top with cheese.
22. Best served with toasted Italian bread.

linguine, oil, garlic, parsley, kosher salt, ground black pepper, white wine, lemon juice, sweet butter, asiago cheese

Taken from www.food.com/recipe/roasted-garlic-linguini-a-la-cafe-tosca-291754 (may not work)