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“Because it’s frozen, you don’t lose any precious garlic juice, and it’s easier to grate.” Molinaro points out that this hack makes the garlic creamy, sort of like a “sorbet” texture. When you toss it ...

Heat garlic ... sauce evenly coats pasta, about 2 minutes, adding additional pasta cooking liquid, 1/4 cup at a time, as needed to thin sauce. Garnish with Parmesan, and serve with lemon wedges.