1 whole head of garlic
400g fresh or dried spaghettini
120ml/ ½ cup extra virgin olive oil
salt and ground black pepper
coarsely shaved Parmesan cheese, to serve
Preheat the oven to 180°C. Place the garlic in an oiled baking tin and roast it for 30 minutes.
Cook the pasta in a saucepan of salted boiling water according to the instructions on the packet.
Leave the garlic to cool, then lay it on its side and slice off the top third with a sharp knife.
Hold the garlic over a bowl and dig out the flesh from each clove with a knife. When all the flesh has been added to the bowl, pour i the oil and add plenty of black pepper. Mix well.
Drain the pasta and return it to the clean pan. Pour in the oil and garlic mixture and toss the pasta vigorously over a medium heat until all the strands are thoroughly coated. Serve immediately, with shavings of Parmesan handed seperately.
For a firey finish, sprinkle crushed, dried red chillies over the pasta when tossing it with the oil and garlic.