Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions until al dente.
- While the pasta cooks, heat the olive oil in a large skillet over medium-low heat. Add the sliced garlic and red pepper flakes. Cook slowly, stirring often, until the garlic is fragrant and lightly golden. Do not let the garlic burn.
- Before draining the pasta, reserve about 1 cup of the starchy cooking water.
- Drain the spaghetti and immediately add it to the skillet with the garlic and oil mixture.
- Add about 1/4 cup of the reserved pasta water to the skillet. Increase the heat to medium and toss the pasta vigorously. The starch in the water, combined with the oil, should create a light, creamy emulsion that coats the spaghetti.
- Remove from heat. Stir in the fresh parsley and season with salt and pepper to taste. Serve immediately.
Notes
The key to this dish is the emulsion. Tossing the pasta vigorously with the starchy water and oil over medium heat helps bind the sauce to the noodles. If the sauce looks too dry, add another splash of pasta water.