Linguine Aglio Olio

By Tbird

Linguine with Garlic and Oil

Ingredients

• 1/3 cup fruity olive oil
• 2 to 3 tablespoons minced garlic
• 1 small peperoncino, crumbled, or 1/2 teaspoon crushed red pepper
• 1/3 cup chopped fresh flat-leaf parsley
• 1 pound linguine
• salt

Details

Servings 4

Preparation

Step 1

Pour the olive oil into a large skillet. Add the garlic and peperoncino and cook, stirring, over medium-low heat for 3 minutes, or until the garlic is lightly golden. Stir in the parsley and turn off the heat.

Meanwhile, bring at least 4 quarts of water to a boil in a large pot. Add the pasta and salt to taste. Cook, stirring frequently, until the pasta is al dente, tender yet still firm to the bite.

Set aside a cup of the cooking water. Drain the pasta and add it to the skillet with the sauce. Cook over medium heat, tossing until the pasta is well coated with the sauce. Add a little of the reserved cooking water if the pasta seems dry. Serve immediately.