Linguini with Roasted Garlic-Wine Sauce

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Average User Rating: 

Average: 4 (2 votes)
Recipe Provided By:

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%


6 1⁄4 pounds
Linguini, dry
12 ounces
Soybean oil
1 1⁄2 pound
Roasted Garlic Paste*
12 ounces
Shallots, minced
3 pounds
Dry White Wine
3 pounds
Chicken or Vegetable Broth
9 3⁄8 pounds
Tomatoes, seeded, diced
4 pounds
2 pounds
Pine Nuts, toasted
4 ounces
Basil, fresh, chopped
1 tablespoon
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