White Spaghetti

Even I can't
resist this
spaghetti, blah!
This is a favorite recipe we often make. It's a French Quebecois family favourite, and it's one of the best ways to make pasta, in my humble opinion. It is as simple as it is delicious. It's also a boon for garlic lovers, as it uses a generous quantity of fresh, raw garlic. Garlic has many health benefits, including being a natural anti-biotic. It can help fight colds and flu, reduce acne, lower high cholesterol, keep both mosquitoes and vampires away, and prevent you from getting a case of The Plague. (Look at me, I've been Plague-free for three years). If you can get your hands on organic garlic, mmmm-mm, you've got a winner.



Cook about 375g (3/4 lb) of spaghetti until al dente (slightly firm to the bite).


2 c milk
8-9 cloves garlic
1 lb. mozarella cheese (can sub cheddar, etc).

Finely mince the cloves of garlice (you can use a garlic press for this, or see instructions on the classic manual method). Place a medium sauce pan on med-low heat, add the milk, crushed, minced garlic, and cheese. Heat to melt the cheese. Place cooked spaghetti in an oven-safe glass or ceramic casserole dish, and mix in the sauce. Bake at 350F for 30 minutes, until the cheese is all melty and bubbly, and the top layer of pasta is crisp and has taken on color (brown is good, bits of black is ok).

Yield: 2


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