Hi. How can I get a really intense garlic flavor in my pasta?

I do something similar to Zelda. I mince the garlic (lots! I made a kilo of mussels last night and used seven large garlic cloves), liet it saute gently in olive oil. Before the garlic starts to brown, I remove the pot from the heat and let it sit perhaps half an hour so the flavor permeats the oil. Be sure you are using enough olive oil, too, because fat carries and enhances the garlic flavor.

Mash a few cloves. Take a small, heavy pot and add the mashed garlic and about 1/2 cup olive oil. Heat very slowly over very low heat. Watch carefully. You want the oil to be INFUSED with the garlic as it 'melts'. You DON'T want heat that cooks or fries the garlic, unless that's the particular flavour you're looking for (I don't like fried garlic). You should get a very garlicky olive oil whose flavours are really able to permeate through/into the pasta.

If you are talking about an Aglio et Olio, the key is using both raw chopped garlic and sauted chopped garlic in the pasta. Cook's Illustrated has a great recipe in which they use 1/4 cup garlic and cook only half, and then when browned, they add the other half of the raw and don't let it cook. Of course, it's best to "cut" the garlic with lemon and parsley at the end when tossing the pasta. Good eating!

Try mincing a clove or two with the boilng while cooking the pasta during the last few minutes. Drain the pasta with the garlic and proceed.

I love the taste of roasted garlic, which you can achieve either by roasting the whole head (trim the bulb end, lightly douse in olive oil, optional wrap in foil, bake about 30-45 min in medium to high oven) or sliver the garlic and saute in fry pan (great results in cast iron). Then add to sauce. The whole roasted head will be milder, the slivered fried bits garlicy & some crunchy.

When the oil is hot, just grate a double/triple amount of garlic than what the recipe ask for.

I once saw a suggestion to save the skins that you peel from garlic cloves and add them to the pasta cooking water. I haven't tried it, but it couldn't hurt! (I would leave it in large pieces or put it on a spice bag).

Depends on what kind of garlic taste.
Raw garlic is probably the strongest but not necessarily most agreeable of the garlic tastes but used correctly on a bruschetta or pureed by mashing the garlic (minus the little green germ inside) with the side of a kitchen knife can be good in certain raw tomato sauces and even lemon pasta. Most Italian cooks like to keep the clove of garlic whole and flavor the oil at the outset of a dishes preparation. (It is later removed so as not to be ingested) If on the other hand you are making an Aglio, Olio and Pepperoncino ro Arrabiata Pasta it is best to do a fine mince (minus green germ) and sauté gently over low heat. Always be careful not to burn the garlic as it becomes bitter. It is surprising how sweet garlic can be if sliced thinly and lightly sautéed so that the garlic does not even color. Marcella Hazan always gives excellent advice as to how to use garlic and what is appropriate for each kind of recipe.

Do you mean in your sauce? If so, you could grate a clove or two in just before serving.