4 Cloves of Garlic, peeled and minced
1/2 teaspoon Red Pepper Flakes
1/3 cup Italian Olive Oil
1 pound imported Italian Spaghetti
5 tablespoons chopped fresh Parsley (Optional)
Bring 6 Quarts of salted water to the boil and add spaghetti.
Add Olive Oil and the minced Garlic to a large saute pan and cook on low heat for 2 minutes. Add Red Pepper and cook just until the garlic starts to brown.
Cook the Spaghetti according to directions on package.
Once finished cooking remove from the heat and drain spaghetti in a colander, leaving about 4 tablespoons of the cooking water behind in the pot the spaghetti cooked in.
Add the spaghetti back to the pot it cooked in and add the garlic and olive oil. Mix all together.
Serve with or without grated Parmigiano or Pecorino Romano on side.
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