- 4 medium cloves garlic, peeled, processed through a garlic press, and mixed with
- 1 teaspoon water (see note)
- 1/4 teaspoon red pepper flakes (optional)
- 1/3 cup extra-virgin olive oil
- Table salt
- 1 pound spaghetti or linguine
- 1/4 cup minced fresh parsley (optional)
- Ground black pepper
- Heat oil, garlic, optional pepper flakes, and 3/4 teaspoon salt in small skillet over medium-low heat. Cook, stirring frequently, until garlic turns golden but not brown, about 5 minutes; remove pan from heat.
- Meanwhile, bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and pasta; cook until al dente. Reserving 1/4 cup cooking liquid, drain pasta and return to pot. Add garlic mixture, reserved pasta cooking liquid, and optional parsley; toss well to coat. Adjust seasoning with salt and ground black pepper to taste. Serve immediately.