Linguine with Garlic Cream Sauce | America's Test Kitchen
For the sweetest, creamiest garlic, poach it in milk before roasting.
Ingredients
- 1 cup milk (reserved from garlic poaching)
- 1/2 cup heavy cream
- 1/4 teaspoon red pepper flakes, or to taste
- 1 1/2 teaspoons fresh oregano leaves, minced, or 1/2 teaspoon of dried oregano
- 1/4 cup roasted garlic puree
- 1/4 cup grated Parmesan cheese
- Salt and ground black pepper
- 1 pound linguine
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