Linguine with Garlic Cream Sauce

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Appears in Cook's Illustrated September/October 1993

For the sweetest, creamiest garlic, poach it in milk before roasting.

SERVES4 to 6

TIME40 minutes

WHY THIS RECIPE WORKS

Many roasted garlic recipes recommend drizzling garlic with olive oil, wrapping it in aluminum foil, and tossing it in the oven but we found this method to be unreliable and it also sometimes gave the garlic a bitter taste. One reason garli...

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