Capellini
Capellini à l'ail rôti
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400g of Panzani Capellini
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2 heads of fresh garlic
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6 tbsp of oil
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1. Separate the garlic heads into cloves and peel.
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2. Cut the biggest ones in half.
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3. Heat 4 tablespoons of oil and roast the garlic: it should be golden and crisp.
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4. Meanwhile, cook the Capellini until 'al dente' in boiling water and drain.
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5. Drizzle the remaining oil over it evenly, and then arrange onto plates.
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6. Add a little garlic and parmesan and serve immediately.
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For a vegetarian dish, the Bolognese sauce can be replaced with another, meatless Panzani sauce!
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