Linguine with Garlic Cream Sauce
Why This Recipe Works
Many roasted garlic recipes recommend drizzling garlic with olive oil, wrapping it in aluminum foil, and tossing it in the oven but we found this method to be unreliable and it also sometimes gave the garlic a bitter taste. One reason garlic can be tricky to roast is that it is relatively dry. To add some moisture to the garlic in our roasted garlic recipe, we poached it in milk—producing a final product that was beautifully golden in color and perfectly tender.