Adapted from The Classic Pasta Cookbook by Giuliano Hazan
Being able to whip up this recipe any time is a good reason to always have a bunch of parsley standing in water in a glass (like a bouquet of flowers) in the refrigerator at all times, as well as really fresh garlic. Sometimes I serve this with an egg fried in olive oil, with the white cooked and the yolk runny, on top of each serving. It's delicious to cut up the egg and mix it in with the pasta. I often use penne instead of spaghettini.
Spaghettini Aglio e Olio
Adapted from The Classic Pasta Cookbook by Guiliano Hazan
1 pound dried, store-bought pasta, spaghettini (thin spaghetti) or penne
1/4 to 1/2 cup extra-virgin olive oil
1 teaspoon finely chopped garlic
1 tablespoon finely chopped flat-leaf parsley
¼ teaspoon red pepper flakes
For one pound of pasta, bring 6 quarts of water to a boil in a large pot. Add 1 tablespoon of salt and all the pasta, stirring until the pasta is submerged.
Put the olive oil and the garlic in a saucier or sauté pan over medium-high heat. As soon as the garlic begins to change color (and this means light gold, not brown), add the parsley, red pepper flakes, and some crunchy Maldon Salt. Stir well, and remove from the heat immediatly.
When the pasta is cooked al dente, return the pan with the sauce in it to a low heat, drain the pasta, and add it to the skillet quickly so that a little of the water is still adhering to the strands. Toss until the pasta is well coated with the sauce, correct for salt and spiciness, and serve at once.