Excellent for traditional Italian Christmas dinner! Or, you know, anytime you want pasta.
Linguine Aglio Olio (Linguine with garlic oil)
1/3 cup extra virgin olive oil
2 – 3 Tbs minced garlic
1/2 tsp crushed red pepper flake
1/3 cup chopped flat leaf parsley
1 lb linguine
kosher salt
Heat the oil and cook the garlic and red pepper flakes over medium heat until just lightly brown and fragrant. Stir in the parsley and turn off the heat.
Cook the linguine in salty, boiling water until al dente.
Set aside a ladle full (about a cup) of the starchy cooking water, then drain the pasta. Add the pasta to the skillet with the garlic oil and parsley. Cook over medium until the pasta is well coated, adding the reserved cooking liquid if it seems too dry. Enjoy!
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