Pasta Aglio e Olio

🥘 Ingredients

• dry linguine
  8 oz
• flat-leaf parsley (rinsed and finely chopped)
  1/2 c
• garlic (separated and peeled)
  1/2 head
• good quality olive oil
  1/2 c
• lemon
  1/2
• pepper
• red pepper flakes
  1 tsp
• salt

1. 1

   Heavily salt a large pot of water, and bring to a boil.
2. 2

   Cook dry linguine until slightly underdone while completing the steps below.

   dry linguine: 8 oz
3. 3

   Slice garlic (separated and peeled) thinly, and set aside.

   garlic (separated and peeled): 1/2 head
4. 4

   Heat good quality olive oil in a large sauté pan over medium heat until barely shimmering.

   good quality olive oil: 1/2 c
5. 5

   Add sliced garlic, stirring constantly, until softened and turning golden on the edges.
6. 6

   Add red pepper flakes and lower the heat to medium-low.

   red pepper flakes: 1 tsp
7. 7

   Add the pasta, drained, with about 1/4 cup reserved pasta cooking water.
8. 8

   Squeeze lemon juice over top.

   lemon: 1/2
9. 9

   Mix into the pasta with the flat-leaf parsley (rinsed and finely chopped) .

   flat-leaf parsley (rinsed and finely chopped): 1/2 c
10. 10

    If sauce is too watery, continue to cook for 1-3 minutes, until pasta has absorbed more liquid.
11. 11

    Season with salt and pepper to taste, and serve.

    salt, pepper