In a large rondeau pan, heat the Olive Oil (1 cup) over medium high heat. Add the Garlic (10 clove) and let them get golden in the oil for a minute. Then reduce the heat to low and add the White Wine (2 tablespoon), Crushed Red Pepper Flakes (2 pinch), and Salt (2 pinch). Allow the sauce to gently simmer for 15 minutes.
Meanwhile, get a large pot of salted water on the stove to boil for the Linguine (1 pound). When it is boiling add the linguine and let it cook until perfectly tender. It usually takes about 8-10 minutes.
The sauce should be done by this point so it is time to remove the garlic cloves and discard them. Drain the linguine and pour it into the pan of aglio olio sauce. Add a generous sprinkle of Fresh Parsley (to taste) and thoroughly toss it all together. Serve immediately as a delicious bed for your favorite meat dish or on its own as a light meal! Enjoy!