Categories: Pasta, Italian, Garlic, Hot, Chili 
      Yield: 6 servings 
  
      6    Whole heads garlic                       Salt 
  1 1/4 lb Fettuccine                          1 pn Of ground dried chili 
      6 tb Extra-virgin olive oil          
  
  Fettuccine con Crema di Aglio e Peperoncino From the Williams-Sonoma 
  Kitchen Library Pasta Cookbook by Lorenza de Medici "Whole roasted garlic 
  heads have such a wonderful fragrance and flavor that you might want to 
  bake a few extra, for guests to squeeze onto crusty chunks of bread. You 
  can also make a similar onion sauce: roast 3 small brown-skinned onions, 
  using the same method as for the garlic heads, peel them and puree with the 
  oil in a food processor.  Both versions of the California cuisine-inspired 
  sauce are also excellent at room temperature." 
   
  Preheat an oven to 350 degrees.  Wrap each head of garlic separately in 
  aluminum foil.  Place the parcels on a rack in the center of the oven and 
  bake for 45 minutes. Remove the garlic heads from the oven and set aside to 
  cool slightly so that they can be handled. In a large pot bring 6 qt salted 
  water to a boil.  Add the fettuccine to the boiling water and cook until al 
  dente. Meanwhile, unwrap the garlic heads, separate the cloves and squeeze 
  the garlic cloves from their papery sheaths into a hot serving bowl. Add 
  the olive oil and season to taste with salt. Sprinkle with the chili and 
  blend together well with a fork. Drain the pasta and transfer it to the 
  serving bowl. Toss the pasta with the sauce. Serve immediately. Serves 6.