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Preheat over to 250 degrees F. In a 9 X 12-inch baking dish, combine 1 1/2 cups chicken broth and the whole garlic cloves. Roast uncovered for 45 minutes to an hour (until golden brown), tossing every 10 - 15 minutes. Set aside. In a large saucepan, cook the pasta in boiling water over high heat for 8 - 12 minutes, until al dente. Drain, reserving 3/4 cup of the cooking water. Return to the saucepan, cover and keep warm over very low heat. In a large skillet, heat the remaining 1 1/2 cups broth and the oil over medium heat. Add the minced garlic and pepper flakes, stir and cook for 2 - 3 minutes, until the garlic turns golden but not brown. Add the pasta water. Toss and cook for 1 - 2 minutes to allow the pasta to absorb the sauce. Add the parsley and toss again. Season with salt and pepper and serve immediately.