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Linguini with Roasted Garlic-Wine Sauce Recipe

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Ingredients:

6 1/4 pounds	Linguini, dry6
12 ounces	Soybean Oil
1 1/2 pounds	Roasted Garlic Paste*
12 ounces	Shallots, minced
3 pounds	Dry White Wine
3 pounds	Chicken or Vegetable Broth
9 1/2 pounds	Tomatoes, seeded, diced
4 pounds	Edamame
2 pounds	Pine Nuts, toasted
4 ounces	Basil, fresh, chopped
1 tablespoon	Salt
2 teaspoons	Black Pepper
10 ounces	Parmesan Cheese, grated

Instructions for Linguini with Roasted Garlic-Wine Sauce:

Prepare linguini as directed on package. Drain and set aside.

Heat oil in large skillet. Sauté oil, garlic paste and shallots until shallots are translucent, stirring occasionally.

Add wine and chicken broth. Simmer until reduced in half.

Add tomatoes and edamame. Cook until heated through.

Stir-in pine nuts, basil, salt and pepper. SPOON over cooked linguini.

Sprinkle with Parmesan.

*To make roasted garlic paste, cut pointed top off 12 unpeeled garlic heads (2 lb 5 oz) leaving cloves intact. Place garlic heads on aluminum foil and drizzle with 4 oz vegetable oil. Seal foil around garlic and bake at 400°F 30 to 40 minutes until cloves are soft. Cool, squeeze paste from cloves and mash.

**Original recipe makes 50 cups pasta, 38 cups sauce

Nutrition Per Serving:

Calories 380, Cholesterol 5 mg, Protein 14 g, Fiber 6 g, Fat 22 g, Sodium 370 mg, Carbohydrate 29 g, Calories from Fat 50%