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Spaghettini Aglio Olio




Source of Recipe


ROCCO�S ITALIAN-AMERICAN


List of Ingredients




Serves 4
1 pound spaghettini
3 tbsp extra-virgin olive oil
6 to 8 cloves garlic, peeled and smashed
2 tablespoons minced Italian flat-leaf parsley,
Pinch of red pepper flakes
Salt and freshly ground black pepper


Recipe



Bring a 6-quart pasta pot of water to boil over high heat and add 2 tablespoons of salt. Add the spaghettini and stir well.

Try to time it so that the garlic is done when the pasta is al dente. While the pasta cooks, heat a 10-inch saut� pan over medium heat and add the olive oil. Add the garlic and cook until it is golden brown, taking care not to let the garlic get too dark, about 2 minutes. When the garlic is light brown, crush them with the back of a spoon, then add the parsley and red pepper flakes. Drain the pasta and add it to the saut� pan with about a quarter cup of the cooking liquid. Toss, season with salt and pepper, and serve right away in warm bowls.