Garlicky Spaghetti with Artichokes and Hazelnuts for Two
Appears in Cook's Illustrated March/April 2016
WHY THIS RECIPE WORKS
The key to a flavor-packed spaghetti made from pantry ingredients is making the most of the garlic. We mince our garlic to make sure that all of it cooks at the same rate. Toasting the garlic over low heat in extra-virgin olive oil ensures ...