Pasta Aglio E Olio from Chef

• porciones: 2

Ingredientes

Kosher salt

1/2 pound linguine

1/2 cup good-quality extra-virgin olive oil

6 large garlic cloves, thinly sliced

1 tsp red pepper flakes

1/2 lemon, seeded

1/2 cup fresh flat-leaf parsley, finely chopped

Freshly ground black pepper

Instrucciones

Heavily salt a large pot of water and bring to a boil. Add the pasta and cook about 1 minute less than the suggested cooking time on the package, or until very al dente.

In a large sauté pan, heat the olive oil over medium-low heat until barley shimmering. Add the garlic and cook, stirring continuously, until softened and turning golden on the edges, about 2 minutes. Add the red pepper flakes and reduce the heat to medium-low.

Drain the pasta, reserving about 1/4 cup of the pasta cooking water. Add the pasta and reserved cooking water into the sauté pan. Squeeze the juice from the lemon over the top, add the parsley, and toss well to combine. If the sauce is too watery, cook until the pasta has absorbed more of the liquid, 1 to 3 minutes.

Taste and season with salt and pepper. Twirl the spaghetti into two netsts with a carving fork, transfer to shallow bowls, and serve.

Notas

Binging with Babish