Spaghetti With Garlic
Serves: 4
Cierra Adams
1 January 1970
Based on User reviews:
43
Spice
50
Sweetness
51
Sourness
42
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
5.5 tbsps
Extra-Virgin Olive Oil450 g
Spaghetti1.5 tsps
Lemon Zest (finely grated fresh)1 tsp
SaltDirections:
1
Peel garlic without crushing cloves and thinly slice lengthwise as evenly as possible (you should have about 1 cup; peel and slice more if necessary)
2
Cook garlic in 4 tablespoons (1/4 cup) oil in a 12-inch nonstick skillet over moderately low heat, stirring occasionally, until just golden, 7 to 10 minutes
3
Transfer garlic with a slotted spoon to a bowl
4
(Garlic will crisp as it cools
5
) Add hot pepper flakes to skillet and cook, stirring, 1 minute, then remove skillet from heat
6
Meanwhile, cook spaghetti in a 6- to 8-quart pot of boiling until al dente
7
Reserve 1 cup cooking water, then drain spaghetti in a colander
8
Stir zest and salt into oil in skillet, then add spaghetti, parsley, and 1/2 cup reserved cooking water
9
Toss over moderately high heat until combined well, 30 seconds to 1 minute, adding enough reserved cooking water to keep spaghetti moist
10
Add half of garlic and toss
11
Remove from heat and toss pasta with remaining 1 1/2 tablespoons oil and salt and pepper to taste
12
Transfer to a serving bowl and sprinkle with remaining garlic
13
Peel garlic without crushing cloves and thinly slice lengthwise as evenly as possible (you should have about 1 cup; peel and slice more if necessary)
14
Cook garlic in 4 tablespoons (1/4 cup) oil in a 12-inch nonstick skillet over moderately low heat, stirring occasionally, until just golden, 7 to 10 minutes
15
Transfer garlic with a slotted spoon to a bowl
16
(Garlic will crisp as it cools
17
) Add hot pepper flakes to skillet and cook, stirring, 1 minute, then remove skillet from heat
18
Meanwhile, cook spaghetti in a 6- to 8-quart pot of boiling until al dente
19
Reserve 1 cup cooking water, then drain spaghetti in a colander
20
Stir zest and salt into oil in skillet, then add spaghetti, parsley, and 1/2 cup reserved cooking water
21
Toss over moderately high heat until combined well, 30 seconds to 1 minute, adding enough reserved cooking water to keep spaghetti moist
22
Add half of garlic and toss
23
Remove from heat and toss pasta with remaining 1 1/2 tablespoons oil and salt and pepper to taste
24
Transfer to a serving bowl and sprinkle with remaining garlic