Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Sea salt 1/2 ts Crushed red peppers (or hot
1 lb Dried Italian spaghetti -red pepper flakes), or to
1/2 c Plus 2 T extra-virgin -taste
-olive oil 1/2 c Fresh flat-leaf parsley
6 Plump fresh garlic cloves, -leaves, snipped with
-minced -scissors

In a large pot over high heat, bring 6 quarts of water to a boil. Add
3 T salt and spaghetti, stirring to prevent the pasta from sticking.
Cook until al dente. Drain.

Meanwhile, in an unheated large skillet, combine 1/2 c of the oil,
garlic, red pepper, and a pinch of salt. Toss and cook over moderate
heat just until the garlic turns golden but does not brown, 2 to 3
minutes.

Add the drained pasta to the skillet with uce. Toss, add the
remaining 2 tablespoons of oil, toss again and cover. Let rest off
the heat for 1 to 2 minutes to allow the pasta to absorb the sauce.
Add the parsley and toss again. Transfer to warm shallow bowls and
serve immediately. (Traditionally, cheese is not served with this
dish.) Serves 6.

House Beautiful/May/94 Scanned fixed by DP GG

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