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Spaghetti with Olive Oil and Garlic


6 quarts water
2 3/4 tsp. salt, divided.
1 pound spaghettini
2 tablespoons extravirgin olive oil
10 garlic cloves, sliced
1/2 c. chopped fresh flat-leaf parsley
1/2 tsp. crushed red pepper
1 c. (4 oz.) grated parmesan cheese


1: Boil water and 2 tsp. salt in large stock pot. Add pasta and
partially cover. Return to boiling, stirring frequently. Cook 6 minutes
or until almost al dente. Grain pasta in a colander over a bowl,
reserving 1 cup cooking water.

2: While pasta cooks, heat oil in large nonstick skillet over medium
heat. Add garlic; cook 2 minutes or until fragrant, or beginning to turn
golden, stirring constantly. Remove from heat, stir in remaining 3/4
tsp. salt, reserved 1 cup cooking water, parsley, and pepper.

3: Add pasta to pan, stirring well to coat. Return pan to medium heat;
cook 1 minute or until pasta is al dente, tossing to coat.

4: Place 1 cup pasta mixture in each of 8 bowls; sprinkle each serving
with 2 tbsp. cheese. Serve immediately.

Serves 8