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January 22, 2021


1 pound dry Pappardelle pasta or any pasta you wish

about 3 tablespoons olive oil , for the pasta and the pan

3/4 cup shallots, thinly sliced

1/2 cup  cloves black garlic   (about 2 heads)

3/4 cup dry white wine

3 tablespoons unsalted butter

salt and freshly ground black pepper to taste


  1. Cook the pasta in a large pot of boiling, salted water until it's aldente. (Aldente means "to the tooth." The pasta should be tender, but with a bite to it.) Drain the pasta, toss with a bit of olive oil, cover and set aside.
  2. Coat the bottom of a medium to large sauté pan with olive oil, and place it over medium heat. Add the shallots and cook until they are soft and beginning to brown, about 4 minutes.
  3. While the shallots are cooking, peel all the garlic and then roughly chop it, keeping it in relatively large chunks.
  4. Add the garlic and toss it with the shallots. Then add the wine, turn the heat to high, and let it reduce by about 1/3.
  5. Add the butter and swirl the pan around until it's melted into the wine.
  6. Season generously to taste with salt and pepper.
  7. Add the cooked pasta to the pan and very gently, toss everything together. (If the pan isn't big enough, pour everything into a large bowl to mix it.)
  8. Season to taste again if necessary, and serve.
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