Dinner · 20 min · italian

Classic Aglio e Olio

✓ USDA-verified nutrition data

Ingredients

• 12 oz dry Spaghetti
• 1/2 cup Olive oil
• 8 cloves Garlic
• 1 tsp Chili flakes
• 1/2 cup Parsley
• 1/2 Lemon

Steps

1. Slice the garlic thin — thick chunks burn before they perfume the oil.
2. Warm the oil with the garlic and chili over medium-low heat, 4 minutes, until the garlic is pale gold, never brown.
3. Boil the spaghetti in aggressively salted water until just shy of al dente.
4. Drag the pasta into the pan with a cup of its starchy water.
5. Toss hard for 2 minutes; the water and oil should emulsify into a glossy sauce that clings.
6. Shower with parsley and a squeeze of lemon, and serve immediately — this dish waits for no one.

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