INGREDIENTS:
1lb pasta
½ cup dry white wine
3 tablespoons salted butter
1 teaspoon Florida Pure Sea Salt
1 cup shredded parmesan cheese
1/3 cup black garlic
½ cup shallots, thinly sliced
Freshly ground black pepper to taste
4 tablespoons extra virgin olive oil
PROCESS:
Cook the pasta in a large pot of boiling, salted water until it's al dente. Reserve 1/2 cup of the cooking water, drain the pasta, and set it aside.
Mince the black garlic and slice the shallots.
Coat the bottom of a 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 to the pan and toss with the shallots.
Add the wine and turn the heat to high letting it reduce by about 1/3.
Add the butter and reserved pasta water to the pan and mix.
Season generously to taste with Florida Pure Sea Salt and pepper.
Add the cooked pasta to the pan and very gently, toss everything together. (If the pan isn't big enough, pour everything into a large bowl to mix it.)
Add the parmesan cheese to pan or bowl. Season to taste again if necessary, and serve.
