Scott provides some professional suggestions for developing this classic delicious pasta dish starring garlic and olive oil!
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Spaghetti Aglio e Olio
RECIPE COURTESY OF SCOTT CONANT
Level: Easy
Total: 20 minutes
Active: 20 min
Yield: 2 portions

Components

Kosher salt
1/4 cup extra-virgin olive oil
1/2 pound good quality dried spaghetti
3 garlic cloves, sliced very thinly
Pinch of crushed red pepper flakes
2 tablespoons chopped fresh parsley, more to taste (optional).

Directions.

Bring a large pot of very well salted water to a boil. Heat the olive oil in a saute pan over medium heat. Start preparing the spaghetti.

While it cooks, add the garlic to the pan with simply enough heat so that it sizzles carefully. Include the crushed red pepper flakes. When the outside edges of the garlic are just starting to brown, include 1 cup of the pasta water and a pinch of salt. Keep cooking, shaking the pan to develop an emulsion, up until the oil and water mix no longer has that really harsh raw garlic flavor.

When the pasta is al dente, drain it and include it to the pan, in addition to the sliced parsley, if using, tossing to coat. Serve immediately.

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Scott Conant's Spaghetti Aglio e Olio|Food Network.