~patches~ wrote:

> Ok, on our recent travels, DH had this angel hair pasta topped with a
> browned butter & garlic sauce. He loved it and asked if I could
> duplicate it. From what I could see there was angel hair pasta and a
> buttery sauce so I asked the waitress. She said they brown the butter
> with garlic then tossed it onto the pasta. She didn't know whether the
> garlic was fresh - hoping so - or powdered and because the restaurant
> was really, really busy couldn't get an answer from the cook/chef. So
> what do you think? How would I duplicate this? I'm thinking of
> starting the butter and garlic cloves together but maybe I should add
> the garlic after the butter browns. IMO the dish would be perfect with
> mushrooms added so I do want to try duplicating it.

Unless the powdered garlic you get is a hell of a lot better than the stuff
I get here it's a pretty safe bet that it is fresh garlic. Use lots of
garlic but adjust cooking time to the size of chunks you use. If you crush
it in a press it will make tiny pieces that will cook very quickly. If you
use larger pieces you can cook them a little more slowly. It should be
golden brown. Be careful not to overcook the garlic because it gets bitter
and nasty. FWIW when I do garlic and oil for pasta for two of us, I use
4-5 large cloves of garlic.