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Roasted Garlic Cream Sauce

Submitted by LyricFox

Ingredients

1 large head of garlic (you can use two if you really want to go garlicky…I’d try it with one first)
2 T water
1 C chicken broth
½ t salt
½ t freshly ground black pepper
¼ t thyme (I use dried here)
1 C heavy or whipping cream
1 lb linguini
¼ C chopped fresh parsley
Parmigiano-Reggiano cheese – grated (optional)

Directions

Preheat oven to 350 degrees. Place the garlic in a bowl with the water and cover tightly with foil. Bake about one hour or until center is very tender and can be pierced with a knife.

Cool garlic and then separate into cloves. Squeeze each clove from the skin. Press garlic through a fine sieve into a medium saucepan.

Stir in chicken broth, salt, pepper and thyme. Cook over medium heat until reduced by half. Stir in the cream and bring to a boil, stirring frequently, until thickened (about 5-10 minutes).

Toss the sauce with the pasta and top with grated cheese.

I generally serve sautéed lobster meat, shrimp or scallops on this.

Warning: This is a high fat/caloric sauce even without the optional cheese (16g/445 calories). NOT something I’d choose to do daily.