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roast garlic and kalonji seed spaghetti

It's been a while since my last post, sorry folks! I've been super busy (day job), so much so that I actually had to schedule in 3 and a half minutes to catch up on the latest internet video sensations. Here's a brief of what you've missed over the last few days:

1) I've been suffering with a very unhappy tummy (which a quick trip to the Dr revealed to be a stomach bug, not just the need to fart, but thanks for the mis-diagnosis co-workers);

2) Held a high tea at a jewellery store, followed that evening by co-hosting a double house party complete with kitchen DJ setup with smoke AND laser machines (yes, it was awesome);

3) Watched a very cute video of a hamster eating several tiny burritos.

Anyway, I am completely exhausted but one needs to eat, so here's a half-arsed meal I threw together in between Game of Thrones marathon with THBBF. Miraculously, it was quite good.

roast garlic and kalonji seed spaghetti
Serves 4

500g spaghetti
2 heads of garlic, outer skin removed so individual cloves are exposed
1 cup rocket
1 tsp chilli flakes
1 tsp kalonji (nigella) seeds
3 small escallots, finely chopped
30g butter
3 tbsp olive oil
Sea salt flakes and freshly cracked black pepper

Preheat a fan-forced oven to 180ºC. Cut the tops off garlic so that the cloves are exposed. Drizzle each bulb with 1 tbsp oil, then wrap in foil and bake for 30-35 mins until golden and soft.

Meanwhile, heat a small frypan over low heat. Dry toast kalonji seeds for 1 min or until fragrant. Remove from pan. Add remaining oil to pan, saute escallot until softened. Add chilli flakes and kalonji seeds then remove from heat.

Cook spaghetti according to packet instructions. Drain, then add butter and allow to melt through the spaghetti. Add escallot mixture and rocket, toss gently to combine. Season with salt and pepper. Carefully squeeze baked garlic cloves from the shells and toss through pasta.

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