Fettuccine in Garlic Butter, White Wine and Arugula Sauce Draft

How I make it

Garlic butter

1. Put the butter, the peeled garlic cloves and the parsley in a food processor.

2. Process until the butter is evenly pale green with no lumps.

Pasta and sauce

1. Preheat the oven to 375°F (190°C).

2. Put the 4 whole garlic cloves in a small ovenproof dish and cover with olive oil. Bake for about 7 minutes, then lift the cloves out of the oil.

3. Cook the pasta until al dente.

4. In a skillet, fry 2 teaspoons of the garlic butter with the 4 roasted garlic cloves.

5. Add the white wine and stir well until the sauce is smooth and thick.

6. Add the pasta to the pan, season with salt and pepper and add the chopped chives.

7. Transfer to a serving plate and top with a handful of fresh arugula and Parmesan shavings.

What I've learned

• I keep the olive oil the garlic baked in and use it as a flavored oil.