Categories: Pastas, Sauces 
      Yield: 6 servings 
  
    1/2 c  Olive oil 
      4    Garlic cloves, crushed 
    1/4 c  Hungarian sweet paprika 
    1/2 c  Dry white wine, or white 
           -vinegar 
      4 md Tomatoes, peeled and seeded 
           -or 
    3/4 c  Well drained Italian plum 
           Tomatoes 
    1/2 ts Salt 
      1 lb Linguini 
  
  Heat 1/2 cup oil in heavy 10 inch skillet over low heat. Add garlic and 
  cook until golden brown, about 10 minutes. Discard garlic using slotted 
  spoon. Add paprika to skillet and stir 5 minutes. Add wine. Increase heat 
  and boil until reduced by half. Finely chop tomatoes in processor or 
  blender. Add to skillet. Stir in salt. Simmer until sauce thickens, about 
  10 minutes. 
  Cook linguini. 
  Top with cheese if desired. From Bon Appetit October 1984.