1 serving linguini noodles
1 1/2 tablespoons olive oil
3 cloves garlic, crushed
1 tablespoon flour (all purpose)
3 cloves garlic, minced
1/3 cup vermouth, vodka, or gin
1 tablespoon parsley, finely minced
1 1/2 tablespoons butter replacement
1. Boil water for noodles. When the noodles are in and about half-way cooked, begin the sauce. It goes fast!
2. In a saucepan, heat olive oil and crushed garlic on medium heat. (If you go too fast, the garlic will burn while youíre trying to fish it out.) When the oil begins to smell garlicky but before the garlic begins to brown, take it off the heat and pull out the garlic. You now have garlic-infused oil.
3. Add flour and minced garlic to make a roux. Donít let it brown.
Add vermouth (or vodka or gin) and parsley, and heat through, until garlic just begins to soften, perhaps a minute. The alcohol should evaporate in this time, if your heat is low enough that you can boil it off without overcooking the garlic.
Take it off the heat and add the butter in small chunks, and stir until well blended. Toss the noodles in with a small amount of the noodle water, and stir until the sauce is completely blended.