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On 3 Nov 2003 15:21:56 -0800, (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...

Put some finely minced garlic in near the end, so it doesn't get as
completely cooked as what went in earlier.

Rodney Myrvaagnes NYC J36 Gjo/a

"WooWooism lives" Anon grafitto on the base of the Cuttyhunk breakwater light