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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 16 | ounces | pasta noodles | 6 | tablespoons | extra virgin olive oil | 1/4 | cup | garlic minced, 20 cloves | 3/4 | teaspoon | Crushed Red Pepper Flakes, Dried | 3 | tablespoons | Parsley, Chopped Fresh Italian | 2 | teaspoons | fresh lemon juice | 1/4 | cup | Parmesan, Freshly Grated | 1 | tablespoon | salt |
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Steps
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Sequence
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Step
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| | 1 | Adjust oven rack to lower-middle position, set large heatproof serving bowl on rack and heat oven to 200 degrees. Bring 4 quarts water to rolling boil, covered, in large Dutch oven or stockpot. Add pasta and 1 1/2 teaspoons table salt to boiling water, stir to separate pasta, cover, and cook until al dente; reserve 1/3 cup pasta cooking water and drain pasta. | | 2 | While water is heating, combine 3 tablespoons oil, 3 tablespoons garlic, and 1/2 teaspoon table salt or sea salt flakes in heavy-bottomed nonstick 10-inch skillet; cook over low heat, stirring constantly, until garlic foams and is sticky and straw-colored, 10 to 12 minutes. Off heat, add remaining tablespoon raw garlic, red pepper flakes, parsley, lemon juice, and 2 tablespoons pasta cooking water to skillet and stir well to keep garlic from clumping. | | 3 | Transfer drained pasta to warm serving bowl; add remaining 3 tablespoons olive oil and remaining reserved pasta cooking water and toss to coat. Add garlic mixture and 3/4 teaspoon table salt or 1 teaspoon sea salt flakes to pasta; toss well to combine. Serve immediately, sprinkling individual bowls with portion of Parmesan, if desired. |
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