Spaghetti Aglio e Olio

By Brandi Milloy

Spaghetti Aglio e Olio

YieldServes 2

From Scott Conant

INGREDIENTS

    • Kosher salt
    • 1/4 cup extra-virgin olive oil
    • 1/4 pound dried spaghetti
    • 3 garlic cloves, thinly sliced
    • Pinch of crushed red pepper flakes
    • 2 tablespoons fresh parsley, chopped

    INSTRUCTIONS

    1. Bring a large pot of well-salted water to a boil. Meanwhile, heat the olive oil in a sauté pan over medium heat. Start cooking the spaghetti. While it cooks, sauté the garlic over just enough heat that it sizzles gently. Add the red pepper flakes. When the edges of the garlic just start to brown, add 1 cup pasta water and a pinch of salt. Keep cooking, shaking the pan to create an emulsion, until the oil and water mixture no longer has that harsh raw-garlic flavor.

    2. When the pasta is al dente, drain it and add it to the pan, then add chopped parsley, tossing to coat the pasta with the sauce and parsley. Serve immediately.