Ingredients

• 1 head plus 8 cloves garlic
• 1 pound spaghetti
• 2 tablespoons olive oil
• 3/4 cup dry white wine
• 1 cup loosely packed flat leaf parsley, coarsely chopped
• 1 teaspoon red pepper flakes
• Salt and freshly ground pepper
• Freshly grated Parmesan

Instructions

1. Heat oven to 425 degrees F.
2. Wrap garlic head in foil, or place it in a garlic roaster; roast until garlic becomes soft and golden, about 1 hour. Let cool, and trim tip of head; squeeze out cloves using the back of a knife. Transfer cloves to a small bowl, and set aside.
3. Cook pasta until al dente. Drain, and place under cold water to stop cooking.
4. Thinly slice 5 cloves unroasted garlic. Finely chop remaining 3 cloves. Heat oil over medium heat in a large skillet. Add sliced garlic; toast until golden and crisp. Remove garlic with a slotted spoon, and set it aside. Add chopped garlic, and saute until translucent, about 1 1/2 minutes. Add roasted garlic and white wine; let simmer about 3 minutes. Add pasta, parsley, red-pepper flakes, and salt and pepper; to taste, toss. Serve sprinkled with toasted garlic slivers. Grate cheese over each serving.