Ingredients
20 garlic confit cloves
3tbsp olive oil or garlic confit oil
1 shallot, finely diced
½ cup white wine
6tbp / 75g butter
3oz /100ml cream
2tbsp parsley, finely chopped
10oz / 300g pasta

Method
1. Bring a large pot of heavily salted water to the boil. Add the pasta and cook it 2 minutes less than the suggested cook time on the packet. The pasta will continue to cook when we stir it through the sauce so we want it quite el dente. Drain the pasta, ensuring you reserve ½ cup of pasta water.
2. In a large pan on a medium heat, bring the olive to heat. Add the shallot and cook for 2 minutes or until slightly translucent and fragrant. Add the garlic confit and cook for an additional minute. Stir through with a wooden spoon to help break up the garlic confit. Add the white wine to the pan and stir through
3. Turn the heat to low and add half of the butter to the pan. Stir through and slowly incorporate the butter into the sauce to ensure it emulsifies. Repeat with the remaining butter. Add the cream to the sauce and cook until bubbling.
4. Season the sauce with salt and pepper and sprinkle in the parsley.
5. Add the pasta to the sauce with a splash of pasta water. Stir through until you have a silky and glossy texture. Serve immediately.