By Patricia Lousada
So often the simplest recipes are best. Garlic, first blanched to soften the flavour, is heated with butter and parsley to make a quick but quite irresistible pasta dish.
Bring 1 pint (600 ml) water to the boil, throw in the garlic and boil for 5 minutes. Drain and crush the cloves on a wooden board with the back of a knife, or with a mortar and pestle. Scrape the garlic in