From “The Complete Cooking for Two Cookbook” by America’s Test Kitchen
- 3 tablespoons extra virgin olive oil
- 5 garlic cloves, minced, plus 1 garlic clove, minced to paste
- 1/8 teaspoon red pepper flakes
- Salt and pepper
- 6 ounces spaghetti
- 2 tablespoons minced fresh parsley
- 1 teaspoon lemon juice
- Grated Parmesan cheese
Cook 2 tablespoons oil, minced garlic, pepper flakes, and ¼ teaspoon salt in 10 inch nonstick skillet over low heat, stirring often, until garlic foams and is sticky and straw-colored, about 10 minutes. Transfer to bowl and stir in remaining 1 tablespoon oil and garlic paste.
Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve ½ cup cooking water, then drain pasta and return it to pot. Add 1 tablespoon reserved cooking water to garlic mixture to loosen it. Add garlic mixture, parsley, and lemon juice to pasta and toss to combine. Season with salt and pepper to taste, and adjust consistency with remaining reserved cooking water as needed. Serve with Parmesan.
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