1. Cook pasta in at least 1 gallon of boiling salted water (about 1 tbs salt per gallon of water). Stop while pasta is still al dente. Keep 1/3 cup of the cooking water when draining pasta.

2. Warm a serving bowl.

3. While water is heating, combine:

3 tbs oil
3 tbs garlic
1/2 tsp salt

in heavy-bottomed nonstick 10-inch skillet. Cook over low heat, stirring constantly, until garlic foams and is sticky and straw-colored, 10 to 12 minutes. Off heat, add:

remaining tablespoon raw garlic
red pepper flakes
parsley
lemon juice
2 tablespoons pasta cooking water

stir well to keep garlic from clumping.

4. Transfer drained pasta to warm serving bowl; add:

remaining 3 tablespoons oil
remaining reserved pasta cooking water

and toss to coat. Add garlic mixture and 3/4 teaspoon salt; toss well to combine. Serve immediately. Top each serving with Parmesan if desired.

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This web site is maintained by Tom Strong <tomstrong@gmail.com>. It is here mostly for my convenience, I make no claims of usablity for anyone else.

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