Instructions: Heat oven to 425 degrees. Wrap garlic head in foil, or place it in a garlic roaster; roast until garlic becomes soft and golden, about 1 hour. Let cool and trim tip of head; squeeze out cloves using the back of a knife. Transfer cloves to a small bowl, and set aside.

Cook pasta until al dente. Drain, and run under cold water to stop cooking. Thinly slice 5 cloves unroasted garlic. Finely chop remaining 3 cloves.

Heat oil over medium heat in a large skillet. Add sliced garlic; toast until golden and crisp. Remove garlic with a slotted spoon and set it aside. Add chopped garlic, and saute until translucent, about 1 1/2 minutes. Add roasted garlic and white wine; let simmer about 3 minutes. Add pasta, parsley, red pepper, salt, and pepper; toss. Serve sprinkled with toasted garlic slivers. Grate cheese over each serving.

Makes 4 servings.

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