Recipe: Fettuccine with Preserved Lemon and Roasted Garlic
Fettuccine with Preserved Lemon and Roasted Garlic
Roast the garlic. Remove from oven, cool slightly and squeeze garlic out of husks. Set aside.
Bring a large pot of water to boil, salt, and cook the fettuccine until tender. Drain and place in serving bowl.
Meanwhile, combine the tablespoon of olive oil and butter in a small pan over medium-low heat. When the butter melts, add the roasted garlic and lemon and cook 1 minute, stirring. Toss with the fettuccine. Toss the fettuccine again with the Parmesan and parsley and season generously with pepper.