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Introduction

This dish brings together tender, seared steak, silky linguine, and a rich roasted-garlic cream sauce. Roasting the garlic transforms it into a sweet, buttery paste that melts seamlessly into the sauce, giving it deep flavor without harshness. Perfect for a comforting weeknight indulgence or an impressive date-night dinner, this pasta feels luxurious while staying simple and approachable.

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Ingredients (Serves 2–3)

For the Steak

• 1 steak (ribeye, sirloin, or New York strip), 10–12 oz
• 1 tbsp olive oil
• Salt and black pepper (to taste)
• 1 tsp garlic powder
• 1 tsp smoked paprika (optional)
• 1 tbsp butter

For the Roasted Garlic

• 1 whole bulb of garlic
• 1–2 tsp olive oil
• Pinch of salt

For the Pasta & Sauce

• 250 g (8–9 oz) linguine
• 1 tbsp butter
• 1 small shallot, finely diced
• ½ cup dry white wine (optional—replace with broth if preferred)
• 1 cup heavy cream
• ½ cup grated Parmesan (plus extra for serving)
• ½ cup pasta water (reserved)
• 1 tsp Italian seasoning
• Salt & black pepper, to taste
• Fresh parsley, chopped (for garnish)

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Instructions & Method

1. Roast the Garlic

1. Preheat your oven to 400°F (200°C).
2. Slice the top off the garlic bulb to expose the cloves.
3. Drizzle with olive oil and sprinkle with a pinch of salt.
4. Wrap tightly in foil and roast for 35–40 minutes until soft and golden.
5. Once cooled, squeeze out the roasted garlic into a small bowl and mash into a paste. Set aside.

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2. Cook the Linguine

1. Bring a large pot of salted water to a boil.
2. Cook the linguine according to package directions until al dente.
3. Reserve ½ cup of the starchy pasta water, then drain and set aside.

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3. Sear the Steak

1. Pat the steak dry and season generously with salt, pepper, garlic powder, and smoked paprika.
2. Heat olive oil in a skillet over medium-high heat.
3. Add the steak and cook:
   • 3–4 minutes per side for medium-rare
   • 4–5 minutes per side for medium
4. In the last minute, add 1 tbsp butter and spoon it over the steak.
5. Remove, let rest for 5–10 minutes, then slice thinly against the grain.

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4. Make the Creamy Roasted-Garlic Sauce

1. In the same skillet (don’t wipe it!), reduce heat to medium.
2. Add 1 tbsp butter and the diced shallot; sauté until soft and fragrant.
3. Add the roasted garlic paste and stir for 1 minute.
4. Pour in the white wine (or broth) and simmer until reduced by half.
5. Add the heavy cream, Parmesan, and Italian seasoning.
6. Simmer on low until slightly thickened (3–5 minutes).
7. Stir in a splash of pasta water to loosen and silkify the sauce.
8. Season with salt and black pepper to taste.

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5. Bring It All Together

1. Add the cooked linguine to the sauce and toss to coat.
2. If needed, add more pasta water to reach a creamy, glossy consistency.
3. Plate the pasta and top with sliced steak.
4. Garnish with parsley and extra Parmesan.

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Serve & Enjoy

Creamy, garlicky, steak-topped perfection! Enjoy this with a crisp salad or roasted vegetables—and maybe a glass of wine to match the richness.

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