PASTA AGLIO E OLIO

Pasta Aglio E Olio image

Provided by Tibz07

Categories European

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

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1/2 head garlic (Separated & Peeled)
1 bunch parsley
1/2 cup olive oil
1 teaspoon red pepper flakes
1/2 lemon
1/2 lb dry linguine
1 salt & pepper

Steps:

Heavily salt a large pot of water, and bring to a boil then cook pasta to al dente.
While the pasta is cooking, slice the garlic cloves thinly, and set aside. Pick the parsley leaves from their stems, and finely chop. Add olive oil to a large frying pan and heat over medium flame until nice and hot and shimmering. Add sliced garlic, stirring constantly, until garlic is barely toasted. Add the red pepper flake and remove from heat. (the garlic will continue cooking to a toasty brown).
Drain the pasta and add to the pan with about 1/4 cup reserved pasta cooking water. Add lemon juice and parsley, and toss to combine.
Season for salt and pepper, and serve.
**EXTRA** - A fancy way to plate is with a carving fork, or anything close to it. From the pan spin the fork or tool to build up a nice amount of pasta on it, and then simply place it on a dish and slide the pasta down and off the fork for a nice and fancy display. (Garnish with parsley & Parmesan cheese for extra points).