LINGUINE WITH PARSLEY AND GARLIC

Linguine with Parsley and Garlic image

Yield Serves 4 to 6

Number Of Ingredients 8

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1 pound linguine
5 large garlic cloves, sliced thin
1/4 cup olive oil
3/4 teaspoon dried hot red pepper flakes
1 cup dry white wine
1 teaspoon salt, or to taste
1 1/2 cups washed, spun dry, and finely chopped fresh flat-leafed parsley leaves
Accompaniment: freshly grated Parmesan

Steps:

In a 6-quart kettle bring 5 quarts salted water to a boil for linguine. In a 12-inch heavy skillet cook garlic in 3 tablespoons oil over moderate heat, stirring, until pale golden and transfer with a slotted spoon to a small bowl. To skillet add red pepper flakes, wine, and salt and boil until reduced to about 1/4 cup. Keep wine mixture warm. Boil linguine until al dente. Reserve 11/2 cups pasta water and drain linguine. Stir 1 cup reserved pasta water and parsley into wine mixture and add linguine, garlic, and remaining tablespoon oil. Toss pasta over moderate heat until combined well, about 1 minute, adding more pasta water if necessary to keep mixture moist. Serve pasta with Parmesan.