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Pasta Aglio e Olio
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12oz
Dry Spaghetti or Linguine
6-8
Garlic Cloves, Sliced Thinly
1/2 cup
Italian Parsley, Chopped
1/2 cup
Extra Virgin Olive Oil
1 TSP
Red Pepper Flakes
To taste
Salt & Pepper
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Heavily salt a pot of water and bring it to a boil
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Once boiling, add pasta and cook to package directions, draining a couple minutes shy of al dente
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Stir pasta occasionally to ensure it doesn't stick together
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While the pasta cooks, reserve 1/2 cup of water for the sauce
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In a second pan over medium heat, add oil. When barely shimmering, add garlic and stir constantly
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When the garlic softens, add red pepper flakes and reduce heat to medium-low. Keep stirring
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Once the pasta is drained, add it to the pan with the oil and garlic
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Mix in the chopped parsley and pasta water, adding more water as necessary
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Enjoy!
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Amber H.
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