•  1 head garlic
•  8 quail eggs+
•  250g angel hair pasta
•  ½ cup (125ml) pouring (single) cream
•  ⅓ cup (25g) finely grated parmesan
•  sea salt and cracked black pepper

  Preheat oven to 180°C (355°F). Wrap the garlic in aluminium foil and roast for 30 minutes or until soft and tender. Squeeze garlic from skins and mash with a fork. Set aside, cover and keep warm. Cook the quail eggs in a saucepan of boiling water for 1 minute. Drain and set aside to cool slightly before peeling.

  Cook the pasta in a saucepan of salted boiling water for 3–4 minutes or until al dente. Drain well and return to the pan. Add the cream, parmesan, roasted garlic, salt and pepper and toss to coat. Divide between serving plates, halve quail eggs and place on top to serve. Serves 8.

  + Quail eggs are available from butchers and delicatessens. You can also use small hen eggs.