- Kosher salt
- 1 lb. dried spaghetti, or pasta of your choice
- 1/3 c. good olive oil
- 8 large garlic cloves, minced
- 1/2 tsp. crushed red pepper flakes
- Juice of one lemon
- 1/2 c. minced fresh parsley
- 1 c. freshly grated Parmesan cheese, plus extra for serving
Bring a large pot of water to a boil
When it comes to a boil, add a fist full of Diamond Kosher Salt to the pot and immediately add the pasta. Before you drain the pasta set aside about 1 ½ cups of pasta cooking water before you drain the pasta.
Heat the olive oil over medium heat in a non-metallic pot large enough to hold the pasta, such as a 12-inch sauté pan or a large, shallow pot.
Add the garlic and cook for 1 minute, stirring frequently, until you begin to smell the aromatics, add the pepper flakes and cook for 30 seconds more.
Carefully add the reserved pasta-cooking water to the garlic and oil and bring to a boil. Lower the heat, add 1 tsp. of salt, lemon juice and simmer for about 5 minutes, until the liquid is reduced by about a third.
Add the drained pasta to the garlic sauce and toss. Off the heat, add the parsley and Parmesan and toss well. Allow the pasta to rest off the heat for 5 minutes for the sauce to be absorbed. Taste for seasoning and serve warm with extra Parmesan on the side.
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