1 whole head garlic, unpeeled
2 t. olive oil
1 T. minced garlic
7 c. spinach, firmly packed, rinsed, and shredded into 1-inch strips
1/2 t. salt
8 oz. linguine
1 to 2 T. sesame oil, preferably dark
2T. lemon juice
1 to 2 T. sesame seeds, toasted
Preheat oven to 350 deg. F. Place garlic head on baking sheet. Bake 15 to 20 minutes, or until garlic feels soft when gently squeezed. Peel, discard skin, and separate cloves.
Heat olive oil in large skillet, add minced garlic, stir. Add spinach. Cover, lower heat and cook until greens are tender, but still retain color, about 5 to 7 minutes. Add salt, and cover again.
Cook linguine according to package directions, and drain. Add to skillet along with garlic cloves. Reduce heat to low, stir 1 minute. Remove from heat, then add sesame oil and lemon juice. Adjust salt to taste. Sprinkle sesame seeds over each serving.
To toast sesame seeds, place in a single layer in a small skillet over low heat. Toast until slightly dark, turning often to prevent burning.