Garlic Clove Spaghetti

### Preparation 1. Saute garlic cloves in oil on low for 40 minutes. Stir often so they roast evenly without burning. Cook until tender and lightly caramelized. Remove garlic, set aside. 2. In the same pan, add oil and turn heat to medium-high. When oil begins to shimmer, add the pork chops, salt and pepper, brown on both sides. When the sides are brown, cook on low until cooked through. Remove, set aside. 3. Cook spaghetti and make sure to reserve 1 cup of the water. Set aside. Add 1 tablespoon of the butter to the strained spaghetti to prevent the pasta from sticking together. 4. In a blender, combine garlic and half and half and blend briefly until it has the consistency of hummus. 5. In a small pan on medium heat, add butter, the garlic mixture (you do not have to use all of it, just enough to taste), and ¾ cup of the water from the pasta. Heat and stir until emulsified. 6. Reheat the pan that you cooked the chops in with a little oil (without the pork chops). Heat should be at medium-high. Toss in the crushed red peppers for about 10 seconds, and then toss the pasta. Briskly toss and scrape the pan so that the pasta gets coated with the flavors from the pork and garlic. Add the remaining water from the pasta to help the process along, and then add the garlic and half and half mixture. Continue to toss until evenly coated.

Recipe by Garlic Girl. Photo Credit: Garlic Girl, “40 CLOVE GARLIC SPAGHETTI,” 2011, via https://garlicgirl.com/2011/08/09/40-clove-garlic-spagetti/