Classicaghetti Aglio eio

Ingredients

• 200 g (7 oz) spaghetti
• 4 cloves garlic, thinly sliced
• 1/ cup-virgin oil
• 1/2 teaspoon red pepper flakes (adjust to taste)
• Salt, to taste
• Freshly ground black pepper, to
• Juice /2 lemon
  -2 tablespoons chopped fresh parsley
• Optional: grated Parmesan or Pecorino cheese, to serve

Instructions

1. Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente, to package directions. Reserve 1/2 of pasta water, then.
2. While the cooks heat olive oil in a large skillet over medium-low heat. Add sliced garlic and sauté gently, stirring frequently, until just golden (do not burn).
3. Add red pepper flakes to the skillet and cook for about30 seconds to bloom the spice.
4. Return the drained pasta to the pot or add it directly to skillet. Toss to coat in the garlic oil If needed, add a splash of the reserved pasta water to loosen.
5. Remove from heat. Stir in lemon and chopped parsley Season with salt and freshly black pepper to.
6. Serve immediately, with grated cheese on top if desired.

Maintain low heat cooking garlic to bitterness.

• Use high-quality extra-virgin olive oil for flavor.
• Finish with a squeeze of lemon just before serving for a bright finish.