Ingredients:

  • 1 lb spaghetti
  • 2 tbsp sea salt
  • 1/2 cup extra virgin olive oil
  • 10 cloves garlic, sliced paper-thin
  • 1 tsp crushed red pepper flakes
  • 1/4 cup fresh Italian parsley, finely chopped
  • 1/2 cup reserved pasta water

Instructions:

  1. Bring a large pot of heavily salted water to a rolling boil. Add the spaghetti and cook for 1–2 minutes less than the package directions until very al dente. Reserve 1 cup of the cloudy pasta water before draining.
  2. Add the olive oil and sliced garlic to a cold sauté pan. Turn the heat to medium-low and let the garlic slowly sizzle until it turns a pale golden brown and smells nutty.
  3. Stir in the red pepper flakes and cook for 30 seconds.
  4. Transfer the spaghetti directly into the garlic oil. Pour in about 1/4 cup of the reserved pasta water.
  5. Increase the heat to medium and toss vigorously for 2 minutes to create a velvety glaze. Fold in the chopped parsley and remove from heat.