Spaghetti with Garlic
Source of Recipe
Gourmet
List of Ingredients
1 1/2 large garlic heads
5 1/2 tablespoons extra-virgin olive oil
1/4 teaspoon dried hot red pepper flakes
1 pound spaghetti
1 1/2 teaspoons finely grated fresh lemon zest
1/4 teaspoon salt
1/2 cup finely chopped fresh flat-leaf parsley
finely grated Parmigiano-Reggiano
Recipe
Separate garlic into cloves (you should have about
30). Peel garlic without crushing cloves and thinly
slice lengthwise as evenly as possible (you should
have about 1 cup; peel and slice more if necessary).
Cook garlic in 4 tablespoons (1/4 cup) oil in a
12-inch nonstick skillet over moderately low heat,
stirring occasionally, until just golden, 7 to 10
minutes. Transfer garlic with a slotted spoon to a
bowl. (Garlic will crisp as it cools.) Add hot pepper
flakes to skillet and cook, stirring, 1 minute, then
remove skillet from heat.
Meanwhile, cook spaghetti in a 6 to 8-quart pot of
boiling salted water until al dente. Reserve 1 cup
cooking water, then drain spaghetti in a colander.
Stir zest and salt into oil in skillet, then add
spaghetti, parsley, and 1/2 cup reserved cooking
water. Toss over moderately high heat until combined
well, 30 seconds to 1 minute, adding enough reserved
cooking water to keep spaghetti moist. Add half of
garlic and toss. Remove from heat and toss pasta with
remaining 1-1/2 tablespoons oil and salt and pepper to
taste. Transfer to a serving bowl and sprinkle with
remaining garlic. Serve with Parmigiano-Reggiano
cheese. Makes 4 main-course servings.
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