Spaghetti with Garlic and Olive Oil

Spaghetti with Garlic and Olive Oil Ingredients

1/2 c Extra-virgin olive oil	1/2 Lemon
12 Garlic cloves; thinly sliced	1 bn Italian parsley; chopped
1/2 ts Red chile flakes	1 lb Spaghetti
1/2 ts Salt	Garlicky breadcrumbs

Instructions for Spaghetti with Garlic and Olive Oil

Recipe by: Evan Kleiman and Viana La Place, Cucina Rustica Heat the olive oil gently with the garlic in a small skillet. When the garlic turns opaque, add the red chile pepper flakes, and the salt. Squeeze the lemon into the hot oil. Turn off the heat and let the garlic turn light golden at the edges. The garlic will continue to cook in the hot oil. When the oil has cooled somewhat, add the parsley. Meanwhile, cook the spaghetti in abundant boiling salted water until al dente. Drain the pasta well in a colander and place in a shallow serving dish. Pour the warm olive oil with the garlic, chile and parsley over the pasta. If desired, drizzle more extra-virgin olive oil on top. Top with a handful of Garlicky Breadcrumbs. Drizzle a little olive oil in a pan along with minced garlic. Toss to coat while adding bread crumbs, salt and pepper. featured by Chefs Mary Sue Milliken and Susan Feniger on weekly radio program Good Food on KCRW 89.9FM in Los Angeles, feature recipes from their restaurant (the Border Grill), their cookbooks (Mesa Mexicana and City Cuisine), or others cookbooks. web page dated May 11, 1996.

Main Ingredient: PastaCuisine: Uncategorized

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