Adding a handful of spices to a pot of sauce can be cause to say “Bam.”

Or so I’ve heard.

But how about making sauce with an entire head garlic?

Raw garlic?

Raw garlic with nothing but a heap of lemon juice and olive oil to thin it out? They do it in Lebanon. And it’s fabulous.

Just one thing …

No one will ever kiss you again. Except your mother.

Bam!

NOTE: Use sparingly. Especially on hot days, when your pores are likely to sweat out the scent of this intense pasta sauce.

Makes 1/2 cup

Ingredients:

The cloves from 1 head garlic
1/3 cup olive oil
1/4 cup lemon juice (about 1 lemon, juiced)
1 tsp salt

Serve over Maakroun, Mountain Gnocchi

Method:

First, you have to get the garlic started. You can crush it with a garlic crusher, or chop, chop, chop it, or pound it with some salt with a mortar and pestle.

In fact, if you’re really good, you can make this entire sauce in a mortar and pestle. I’m not though…

Once you have a rough paste formed…
Add to a small processor with olive oil and lemon juice.

Puree until perfectly smooth.Serve on top of pasta,such as this batch of Lebanese Maakroun.

Now, go lock yourself in a castle and enjoy your garlic breath!

It’s worth it.

Have a happy day!