 While the pasta cooked, Dan had me prepare some garlic using a technique that sounds tailor-made for my very particular set of skills in the kitchen. What's really interesting about garlic is there's no garlic flavor in a clove until you start to damage it. If you have, you know, just a kitchen knife, you can smash the clove with the side of your knife and then run your knife through it in a couple different directions, and that'll do the job. The more you damage those cell walls, the more destruction you essentially do, the more flavor you create.