Recipe Name Pasta with Garlic and Oil Submitted by Ron Souza Recipe Description Use vermecilli Quantity 0 Quantity Unit Prep Time (minutes) 10 Cook Time (minutes) 20 Ready In (minutes) 30

Ingredients Amount Measure 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 Steps Sequence Step 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.