Aglio e Olio Pasta

Ingredients

Servings

2 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

225 g

Spaghetti

or Linguine or Fettucine

10 cloves

Garlic

1/2 bunch

Italian Flat-Leaf Parsley

about 1/2 cup when chopped and lightly packed

180 mL

Extra-Virgin Olive Oil

5 g

Crushed Red Pepper Flakes

1

Lemon , juiced

to taste

Salt

to taste

Ground Black Pepper

Cooking Instructions

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Step 1

In a large pot bring water to a boil. Lightly salt the water and cook Spaghetti (225 g) according to the package instructions. Once cooked, drain the pasta and set aside.

Step 2

Thinly Slice all Garlic (10 cloves) . Remove stems from Italian Flat-Leaf Parsley (1/2 bunch) and then chop the leaves.

Step 3

Fill a wide frying pan with Extra-Virgin Olive Oil (180 mL) or until it reaches ½-inch in depth. Confit or fry the sliced garlic until it is golden brown, 2-3 minutes.

Step 4

Add Crushed Red Pepper Flakes (5 g) to the pan. Stir and continue to cook for another 30 seconds. Add drained pasta, chopped parsley, and juice of the Lemon (1) and stir to combine. Season with Salt (to taste) and Ground Black Pepper (to taste) .

Step 5

Serve pasta immediately, with additional parsley if desired.