Rotini with Salmon and Roasted Garlic

• 2 whole heads of garlic
• 2 tablespoons olive oil
• Salt and freshly ground black pepper
• 1 pound rotini or fusilli (corkscrew-shaped pasta)
• 1/2 cup Marsala or white wine
• 1 cup chicken broth
• 1 pound salmon, cut into 1-inch cubes
• Zest and juice of 1 lemon
• 1 tablespoon minced fresh rosemary
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons drained capers

1. Preheat the oven to 400F.
2. Cut the heads of garlic in half crosswise and place on a sheet of foil.
3. Drizzle with the olive oil and season with salt and pepper.
4. Fold the foil up and around the garlic, making sure it stays flat, and fold the edges to seal into a tight packet.
5. Roast until soft, about 60 minutes.
6. Let the garlic cool slightly, then squeeze the cloves out of the skin.
7. Mash half of the roasted garlic cloves into a paste with the back of a fork.
8. Set aside.
9. Bring a large pot of salted water to a boil over high heat.
10. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes.
11. Drain.
12. Meanwhile, combine the Marsala and chicken broth in a large, heavy skillet and bring to a simmer.
13. Add the mashed roasted garlic and stir to dissolve.
14. Simmer uncovered for 4 minutes, then add the salmon, cover, and simmer for 4 minutes longer.
15. Remove from the heat and add the remaining whole roasted garlic cloves, the lemon zest and juice, rosemary, and the cooked pasta.
16. Stir to combine; add the extra-virgin olive oil, capers, 1/2 teaspoon salt, and 1/2 teaspoon pepper and stir once more.
17. Serve immediately.

garlic, olive oil, salt, rotini, marsala, chicken broth, salmon, lemon, fresh rosemary, extravirgin olive oil, capers

Taken from www.epicurious.com/recipes/food/views/rotini-with-salmon-and-roasted-garlic-394246 (may not work)