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1 pound dry pasta (we used Pappardelle)
3 tablespoons olive oil, for the pasta and the pan
½ cup black garlic cloves
¾ cup shallots, thinly sliced
¾ cup dry white wine
3 tablespoons unsalted butter
Salt and freshly ground black pepper to taste
1 tablespoon chopped chives for garnish (if desired)
1. Cook the pasta in a large pot of boiling, salted water until it’s al dente. Drain the pasta, toss with a bit of olive oil, cover and set aside.
2. Peel all the black garlic and then roughly chop it, keeping it in relatively large chunks.
3. Make the sauce. Coat the bottom of a medium to large sauté pan with olive oil and place it over medium heat. Add the shallots and cook until they are soft and beginning to brown, about 4 minutes. Add the black garlic and toss it with the shallots. Then add the wine, turn the heat to high, and reduce by about one third. Add the butter and swirl the pan around until it’s melted into the wine. Season generously to taste with salt and pepper.
4. Add the cooked pasta to the pan with the sauce and toss everything together. Sprinkle with the chopped chives (if desired) and serve.
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