In a large pot bring water to a boil. Lightly salt the water and cook
Spaghetti (8 oz)
according to the package instructions. Once cooked, drain the pasta and set aside.
Thinly Slice all
Garlic (10 cloves)
. Remove stems from
Italian Flat-Leaf Parsley (1/2 bunch)
and then chop the leaves.
Fill a wide frying pan with
Extra-Virgin Olive Oil (3/4 cup)
or until it reaches ½-inch in depth. Confit or fry the sliced garlic until it is golden brown, 2-3 minutes.
Crushed Red Pepper Flakes (1 Tbsp)
to the pan. Stir and continue to cook for another 30 seconds. Add drained pasta, chopped parsley, and juice of the
and stir to combine. Season with
Salt (to taste)
Ground Black Pepper (to taste)
Serve immediately, with additional parsley if desired.