Fettucine with Preserved Lemon and Roasted Garlic

I made this pasta dish to accompany the Parmesan chicken (posted previously). It's a nice dish. I had never heard of "preserved lemon," but luckily I found it in the grocery store with little problems. P.s., not the best picture... oh well.

Ingredients...

• 2 heads garlic
• 1 tablespoon plus 2 teaspoons olive oil
• Salt
• 1 pound fettucine
• 2 tablespoons unsalted butter
• 1 preserved lemon, pulp and rind finely chopped
• 1/2 cup freshly grated Parmesan cheese, plus more for serving
• 3 tablespoons chopped flat-leaf parsley
• Freshly ground black pepper

Directions...

1. Heat the oven to 400 degrees. Chop the top  third of each head of garlic and discard. Drizzle the heads with a teaspoon each of olive oil, wrap in foil, and roast until the garlic is very soft and golden brown, 50 to 70 minutes. Remove from the oven and let cool slightly.
2. Squeeze the garlic out of the skins. Set aside.
3. Bring a large pot of salted water to a boil. Cook the fettucine until al dente. Toward the end of cooking, scoop out about 1/2 cup of the pasta cooking water and reserve. Drain the pasta and place in a serving bowl. 
4. Meanwhile, combine the remaining tablespoon of olive oil and the butter in a small pan over medium-low heat. When the butter melts, add the roasted garlic and preserved lemon and cook for 1 minute.
5. Toss the fettucine with the preserved lemon  mixture. Toss again with the Parmesan and parsley, and season generously with salt and pepper. Add a little of the reserved pasta water if needed.

Serves 4 as a light main course, 6 as a first course.

Source: The Essential New York Times Cook Book
Recipe by: Molly O'Neill