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which_chickThe local grocery had 2 lb. bags of broccoli florets for $1.00 each, which is like fifty cents a pound for the broccoli. In this economy, that's a fucking bargain. Obviously, I bought two bags (four pounds) and have been eating a lot of broccoli of late. (I do not like it frozen, it gets soggy and I just... can't.) Triple garlic linguini with steamed broccoli was one of my experimental efforts this week to address the broccoli situation.
Experimental recipes are usually edible, infrequently ... not good but edible, and occasionally outstanding. This one was outstanding.
Triple garlic is garlic cooked 3 ways to provide 3 different flavors of garlic for a better depth of garlicosity. It's also a lot of garlic, but the cooking-3-ways increases the depth and interest of the flavors you have to work with. Also, I am assuming that you like garlic or you wouldn't be reading this recipe. If you do not like garlic, this recipe is not for you.
Note: Before I made this, I had no idea that triple garlic pasta was a thing. This was just me thinking my thoughts and wanting more garlic-y linguini. If you don't like my rubric, there are lots of solid recipes out there that are pretty much this one but with better amounts and more detailed instructions. I am not, it turns out, the only person who thought that three layers of different garlic flavors on pasta would be a good idea. It is such a great idea that lots of people before me have had it, too. I googled triple garlic pasta after I wrote this post, which is how I know it's a thing.
To make this, complete the garlics first, the rest comes together quickly but the garlics part takes a while, so start with them first. Amounts are very much "do what seems reasonable to you". I don't write recipes, I generate rubrics that you customize to fit your needs and tastes.
Garlic #1: oven roast your whole heads/clumps of garlic. Slice off the top 1/4, drizzle the cut surface with olive oil, wrap them in aluminum foil (you can do all the heads/clumps in one big package), and then roast them in the oven for 45 minutes to an hour. If you're not sure what I mean, watch a youtube or two for how to do this. When the garlic is carmelized and soft, remove from oven and cool. (These can be frozen for later use and they are really tasty so go ahead and do a batch. I ate one whole head, put one in the recipe, and froze the other two "for later".)
Garlic #2: peel and slice garlic cloves and brown them in olive oil in a small skillet. Be careful not to burn them, but definitely get some browning going on. Remove from heat and drain when done. These burn easily and should not be left unattended. I did about five or six large cloves and sliced them a little thinner than a dime. Not see-through thin, thick enough to retain some body. If you slice too thin, they will kind of dissolve, which is not what we are going for here.
Garlic #3: Using a garlic press, press several cloves of garlic and gently sweat the mush in a modest amount of evoo, only cooking long enough to banish the seriously bite-y aspect of the flavor. This takes maybe 30 seconds? Not long. You still want it to taste fresh and raw, just not quite fully-raw-bite. Scoop out the garlic mush so that it doesn't cook too much but also reserve the olive oil, you'll be using it later. I did six cloves for this part.
Yes, this recipe contains a literal fuckton of garlic. I know. What part of triple garlic didn't you understand?
Combine pressed garlic and oven roasted garlic in mortar and pestle, pulverize to a paste. Set aside. DO NOT paste-ify the browned slices, they are for texture and interest.
Cook your linguini in salted water that tastes as salty as the ocean, just like your nonna taught you. Al dente, please. Drain thoroughly. How much linguini? How hungry are you? I did a one-person serving for me.
Also prepare some broccoli florets to a smallish size (fits on a fork easily, not too big a mouthful) and cook to taste. I like mine at the absolute edge of "color change and a hairs breadth from still being super crunchy" but you do you. Use a reasonable amount of broccoli, drain well. Then drain again -- cooked broccoli is notorious for retaining water and making your things too diluted.
When I made this, I did lots of broccoli because I am trying to use it up while bulking out the relatively modest amount of linguini I cooked. I used... three big one-handed grabs of florets out of the bag? (I did make the pieces smaller before cooking, the florets in the bag are pretty generously sized and I wanted them smaller.)
Once everything is cooked, it's time to assemble the Avengers. Toss the cooked, drained linguini and the cooked, drained broccoli with the garlic slices and the garlic paste and the reserved evoo. Once it's all tossed, shake some flakes of red pepper over it until it looks nice. Grate some real parm and romano overtop until you feel good about it. Stir again, if desired, check for overall saltiness (may need salt if you don't use as much of the salty cheeses as I do) and then eat.
This triple garlic idea could also work nicely in a white sauce, maybe a cousin to Alfredo or something. I have some thoughts on that front. I will try and report back, because I think this has some potential, this triple garlic thing. I do not care what chefs do. I am not a chef. I just wanted garlic linguini that tasted fucking garlic-y and this effort... did not disappoint. Two thumbs up. It was aces and I will definitely explore this idea further.
Experimental recipes are usually edible, infrequently ... not good but edible, and occasionally outstanding. This one was outstanding.
Triple garlic is garlic cooked 3 ways to provide 3 different flavors of garlic for a better depth of garlicosity. It's also a lot of garlic, but the cooking-3-ways increases the depth and interest of the flavors you have to work with. Also, I am assuming that you like garlic or you wouldn't be reading this recipe. If you do not like garlic, this recipe is not for you.
Note: Before I made this, I had no idea that triple garlic pasta was a thing. This was just me thinking my thoughts and wanting more garlic-y linguini. If you don't like my rubric, there are lots of solid recipes out there that are pretty much this one but with better amounts and more detailed instructions. I am not, it turns out, the only person who thought that three layers of different garlic flavors on pasta would be a good idea. It is such a great idea that lots of people before me have had it, too. I googled triple garlic pasta after I wrote this post, which is how I know it's a thing.
To make this, complete the garlics first, the rest comes together quickly but the garlics part takes a while, so start with them first. Amounts are very much "do what seems reasonable to you". I don't write recipes, I generate rubrics that you customize to fit your needs and tastes.
Garlic #1: oven roast your whole heads/clumps of garlic. Slice off the top 1/4, drizzle the cut surface with olive oil, wrap them in aluminum foil (you can do all the heads/clumps in one big package), and then roast them in the oven for 45 minutes to an hour. If you're not sure what I mean, watch a youtube or two for how to do this. When the garlic is carmelized and soft, remove from oven and cool. (These can be frozen for later use and they are really tasty so go ahead and do a batch. I ate one whole head, put one in the recipe, and froze the other two "for later".)
Garlic #2: peel and slice garlic cloves and brown them in olive oil in a small skillet. Be careful not to burn them, but definitely get some browning going on. Remove from heat and drain when done. These burn easily and should not be left unattended. I did about five or six large cloves and sliced them a little thinner than a dime. Not see-through thin, thick enough to retain some body. If you slice too thin, they will kind of dissolve, which is not what we are going for here.
Garlic #3: Using a garlic press, press several cloves of garlic and gently sweat the mush in a modest amount of evoo, only cooking long enough to banish the seriously bite-y aspect of the flavor. This takes maybe 30 seconds? Not long. You still want it to taste fresh and raw, just not quite fully-raw-bite. Scoop out the garlic mush so that it doesn't cook too much but also reserve the olive oil, you'll be using it later. I did six cloves for this part.
Yes, this recipe contains a literal fuckton of garlic. I know. What part of triple garlic didn't you understand?
Combine pressed garlic and oven roasted garlic in mortar and pestle, pulverize to a paste. Set aside. DO NOT paste-ify the browned slices, they are for texture and interest.
Cook your linguini in salted water that tastes as salty as the ocean, just like your nonna taught you. Al dente, please. Drain thoroughly. How much linguini? How hungry are you? I did a one-person serving for me.
Also prepare some broccoli florets to a smallish size (fits on a fork easily, not too big a mouthful) and cook to taste. I like mine at the absolute edge of "color change and a hairs breadth from still being super crunchy" but you do you. Use a reasonable amount of broccoli, drain well. Then drain again -- cooked broccoli is notorious for retaining water and making your things too diluted.
When I made this, I did lots of broccoli because I am trying to use it up while bulking out the relatively modest amount of linguini I cooked. I used... three big one-handed grabs of florets out of the bag? (I did make the pieces smaller before cooking, the florets in the bag are pretty generously sized and I wanted them smaller.)
Once everything is cooked, it's time to assemble the Avengers. Toss the cooked, drained linguini and the cooked, drained broccoli with the garlic slices and the garlic paste and the reserved evoo. Once it's all tossed, shake some flakes of red pepper over it until it looks nice. Grate some real parm and romano overtop until you feel good about it. Stir again, if desired, check for overall saltiness (may need salt if you don't use as much of the salty cheeses as I do) and then eat.
This triple garlic idea could also work nicely in a white sauce, maybe a cousin to Alfredo or something. I have some thoughts on that front. I will try and report back, because I think this has some potential, this triple garlic thing. I do not care what chefs do. I am not a chef. I just wanted garlic linguini that tasted fucking garlic-y and this effort... did not disappoint. Two thumbs up. It was aces and I will definitely explore this idea further.
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Date: 2025-11-21 03:04 am (UTC)