Roland wrote:
>
> I have never been able to duplicate at home the rich garlic flavor
> that I get when I visit my favorite Italian restaurant. I enjoy the
> shrimp pasta which has a really intense garlic and herb sauce. At home
> I will prepare 6 to 8 cloves, finely chopped and sauté in butter then
> add some fresh herbs but cant quite get there. Is there a method in
> preparation, maybe someone has some tricks to share. Many thanks...

I don't know if this will do it but I use a mortar and pestle. Place the whole
garlic cloves in the mortar, add a bit of salt (keeps the cloves from jumping
out) and grind them until it looks like a paste with no texture.

Garlic tastes stronger the more you abuse it. Chopped garlic tastes mild.
Crushed garlic tastes much stronger to the point that some people find it
objectionable.

Bert