Aglio e Olio
It pays to use high-quality extra-virgin olive oil in this dish.
1 pound spaghetti
6 tablespoons extra-virgin olive oil
12 garlic cloves, minced
3/4 teaspoon red pepper flakes
3 tablespoons chopped fresh parsley
2 teaspoons lemon juice
1 ounce Parmesan cheese, grated (1/2 cup)
Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1/3 cup cooking water, then drain pasta.
Meanwhile, heat 3 tablespoons oil, two-thirds of garlic, and 1/2 teaspoon salt in 10‑inch nonstick skillet over low heat. Cook, stirring constantly, until garlic foams and is sticky and straw-colored, about 10 minutes. Off heat, add remaining garlic, pepper flakes, parsley, lemon juice, and 2 tablespoons reserved cooking water.
Transfer drained pasta to warm serving bowl. Add garlic mixture, remaining 3 tablespoons oil, and remaining reserved cooking water to pasta and toss to combine. Season with salt to taste and serve immediately, passing Parmesan separately.
Copyright 2016 America's Test Kitchen. All rights reserved. Used with permission.
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