When you look at the title of this post you may think good Lord that is a lot of garlic. And yeah, it is. But it works. This dish is based on the traditional 40 clove chicken dish that many of you have probably heard about. But I tweaked it a bit to make it a pasta. It all starts with sweet roasted garlic that is then cooked in white wine, chicken broth and herbs before the whole thing is tossed with sauteed chicken and linguine. It is heaven I tell you. Heaven.
I have always loved garlic. Always. I would eat cloves when I was a kid. I still eat cloves now. I like it pickled. Stuffed in green olives. I like it sauteed. I even like to eat tiny pieces raw. But my absolute favorite way to eat garlic is to roast it. It still has that wonderful garlic flavor that I look for, but roasting it gives it a touch of sweetness too. I think that that is why I adore this pasta so much. And if you’re even half the garlic lover that I am, you will to.
One last thing, to be completely honest, because I roasted the garlic in this recipe, I didn’t exactly count out 40 cloves. To make things easier I just roasted two whole heads of garlic. It might be a little more than 40 or a little less but it won’t be that big of a difference to alter the flavor.