Pasta Aglio e Olio

Serves: 2
Prep Time: 30 min. - Overnight Cook Time: 25 min.

A timeless Italian pasta dish. This simple pasta is bursting with clean flavors and will leave you wanting more. Make sure to buy your ingredients the day of, to get the freshest taste, and brightest color. Using a good oil is key to the recipe and prep all your ingredients before you begin.

Ingredients

1/2 Lb. Fettucine or Linguine (I prefer a No. 6 Linguine)
1/2 Cup EVOO (Extra Virgin Olive Oil)
1 Head Garlic, separated and peeled
1 Tsp. Crushed Red Pepper Flakes
1/2 Cup Fresh Parsley
1/2 Lemon for juicing

Directions

In a large pot, combine enough water to cover pasta and heavily salt. Bring water to a boil, and cook pasta until just underdone. (aim for one minute less than recommended cooking time.) While the pasta is boiling, complete the following steps:
Slice peeled garlic thinly. You want the garlic to be as thin as possible, so if you're not comfortable, use a smaller knife, a mandolin, etc.
In a large skillet, add olive oil to the warm pan*, and sauté garlic over medium heat. Keep the garlic moving, you want it to brown at the edges, and be soft throughout.
Add red pepper flakes and reduce heat to low.
Take 1/4 cup of the pasta water and add it to skillet.
Squeeze lemon juice into skillet, stir to combine all ingredients and cook for 1 minute.
Add drained pasta to skillet
Add parsley and cut heat to skillet.
Gently turn pasta until all ingredients are mixed.
Serve immediately

*Never add olive oil to a cold pan, you can actually "burn" it, turning it acrid and bitter. Make sure your pan is warm, not hot, before adding olive oil.

Sulli Says: This is an amazing dish as is, but once you've got the technique, don't be afraid to get creative. Add your favorite seafood, or top with an italian cheese. Sometimes I even add diced matchstick carrots to the dish with the garlic for a different taste and texture.

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