L’Autonno Pasta (with Apricots and Garlic)

from The Silver Palate Good Times Cookbook (Julee Rosso and Sheila Lukins)
via Jeanne Milligan

makes 8 servings

3/4 cup best-quality extra virgin olive oil
15 cloves garlic, 6 minced and 9 cut into thin slivers
1 cup dry white wine
1 tablespoon fresh rosemary (or 1 1/2 teaspoons dried)
3/4 cup dried apricots, cut into slivers
salt and freshly ground black pepper, to taste
1 pound linguine
1/2 cup chopped fresh parsley

Heat the olive oil in a skillet over medium heat. Add the minced and slivered garlic and saute just until browned.

Stir in the white wine. Reduce the heat and simmer uncovered for 5 minutes. Add the rosemary and apricots. Season with salt and pepper to taste. Simmer 5 to 10 minutes longer.

Meanwhile, cook the pasta in boiling salted water until tender but still firm; drain.

Place the pasta, sauce, and parsley in a serving bowl and toss to coat. Serve immediately.

The sisters have done it again: resurrected this recipe, and it is as delicious as it ever was - unusual flavors from unusual ingredients.