Ingredients:

  • 8 oz spaghetti or linguine
  • 3 tbsp extra virgin olive oil
  • 4 cloves garlic, thinly sliced
  • 1/2 tsp red pepper flakes
  • 1 medium lemon, zested and juiced
  • 1/2 cup parmesan cheese, freshly grated
  • salt to taste
  • black pepper to taste

Instructions:

  1. Boil the water. Fill your large pot with water and add a generous amount of salt. According to guidelines from [King Arthur Baking](https://www.kingarthurbaking.com), the water should taste like the sea; this is your only chance to season the pasta itself.
  2. Cook the pasta. Drop your spaghetti in. Set your timer for 1 minute less than the package says. We want it al dente so it doesn't turn into mush in the pan.
  3. Save the liquid gold. Before you drain the pasta, scoop out 1 cup of the starchy water. Note: This is the most important step for the sauce texture.
  4. Sauté the aromatics. Heat 3 tbsp olive oil in your skillet over medium heat. Toss in the sliced garlic and red pepper flakes. Stir frequently for 2-3 minutes until the garlic is translucent and smells nutty, but not brown.
  5. Combine. Transfer the drained pasta directly into the garlic oil using tongs.
  6. Build the emulsion. Pour in 1/2 cup of your reserved pasta water and the lemon juice.
  7. Create the glaze. Stir vigorously over medium heat for about 2 minutes. Watch for the liquid to thicken and turn into a glossy glaze that clings to every strand.
  8. The final fold. Toss in the 2 cups of baby spinach. Stir for 30 seconds until the leaves are just wilted.
  9. Finish and serve. Remove the pan from the heat. Stir in the parmesan cheese and lemon zest. The cheese will melt into the glaze, making it velvety.