Spaghetti Aglio e Olio
½ lb Pasta di Gragnano dried spaghetti
¼ cup extra-viring olive oil
3 cloves garlic, thinly sliced
1 pinch crushed red pepper flakes
1 pinch kosher salt
2 tbsp parsley, chopped
Add spaghetti to a large pot of boiling, well-salted water.
While the spaghetti is cooking, heat the olive oil in a sauté pan over medium heat.
Add the garlic to the pan with just enough heat so that it sizzles gently, then add the crushed red pepper flakes.
When the outside edges of the garlic are just starting to brown, add 1 cup of the pasta water and a pinch of salt.
Keep cooking, shaking the pan to create an emulsion, until the oil-and-water mixture no longer has that harsh raw garlic flavor.
When the pasta is just short of al dente, drain and add it to the pan to finish cooking.
Add the chopped parsley and toss to combine.