Spaghetti with Garlic and Olive Oil
3/1999

The garlic is quickly and easily pureed with a garlic press. Alternatively, you can mince it with a chef’s knife, sprinkle with 1/4 teaspoon salt, and continue to mince to a paste, but be sure to reduce the amount of salt cooked with the oil and garlic to 1/2 teaspoon. Diluting the garlic with a bit of water before sautéing ensures a mild, even garlic flavor and helps to prevent burning. Although not a pantry item, parsley adds a fresh herbal flavor and should be used if you have some on hand. If you like, cook 1/4 teaspoon red pepper flakes (or more to taste) along with the garlic and oil.

Serves 4

4	medium cloves garlic , peeled, processed through garlic press, and mixed with 1 teaspoon water (see note)
1/4	teaspoon red pepper flakes (optional)
1/3	cup extra-virgin olive oil
	Table salt
1	pound spaghetti or linguine
1/4	cup minced fresh parsley leaves  (optional)
	Ground black pepper

1. Heat oil, garlic, optional pepper flakes, and 3/4 teaspoon salt in small skillet over medium-low heat. Cook, stirring frequently, until garlic turns golden but not brown, about 5 minutes; remove pan from heat.

2. Meanwhile, bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and pasta; cook until al dente. Reserving 1/4 cup cooking liquid, drain pasta and return to pot. Add garlic mixture, reserved pasta cooking liquid, and optional parsley; toss well to coat. Adjust seasoning with salt and ground black pepper to taste. Serve immediately.