Spaghettini With Garlic And Oil - {Spaghettini Aglio E Olio}

Recipe Ingredients

1 lb	454g / 16oz	Spaghettini
6		Garlic cloves - (to 8) - smashed
1/4 cup	59ml	Extra-virgin olive oil
2 tablespoons	30ml	Minced Italian parsley - for garnish
1		Red pepper flakes - for garnish
1 teaspoon	5ml	Salt

Recipe Instructions

Bring a 6-quart pasta pot of water to boil over high heat and add 2 tablespoons of salt. Add the pasta and stir well. Try to time it so that the garlic is done when the pasta is al dente. While the pasta cooks, reserve 1 cup of the pasta water to moisten the pasta at the end if necessary.

Heat a 10-inch saute pan over medium heat and add the olive oil. Add the garlic and cook until golden brown, taking care not to let the garlic get too dark, about 2 minutes. When the garlic is light brown, remove the pan from the heat, and add the parsley and red pepper flakes.

Drain the pasta and add it to the saute pan. Toss, season with salt and pepper, and serve immediately in warmed bowls.

This recipe yields 4 to 6 servings.

Source:
MELTING POT with Rocco DiSpirito - (Show # MP-1C02) - from the TV FOOD NETWORK

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