Spaghetti with Garlic & Olive Oil

From Cooks Country/ATK

Note: be sure to use the water amount specified because the pasta water is used to make the sauce.

Ingredients

1/3 C EVOO
1 lb spaghetti
8 cloves garlic, thinly sliced
1/2 t red pepper flakes
Salt
3 T Parsley

Instructions

1. Place the EVOO and sliced garlic in a small saute pan and cook on medium low heat until the garlic is golden brown, about five minutes. Take the pan off the heat and mix in the red pepper flakes.

2. In the meantime, put three quarts of water in a dutch oven or stock pot and bring to a boil. Add the spaghetti and 1 T of salt. Cook until the strands of spaghetti are flexible but still a little hard in the middle (about 8 minutes).

3. Reserve 3C of the pasta water, then drain the spaghetti.

4. Place the spaghetti, oil mixture, 1/2 t salt, and 2C of the reserved pasta water. Cook on medium high heat, stirring often with tongs until the water is mostly absorbed. Add reserved pasta water until the pasta is done, about five minutes.

5. Remove from heat for two minutes. Add parsley and additional pasta water for consistency. The noodles should be wet but not oily.