Spaghettini with Garlic and Lemon
(Spaghettini con Aglio e Limone)
Ingredients:
1 lb spaghettini or capellini pasta
4 large garlic cloves, minced
1/2 to 3/4 teaspoon dried hot red pepper flakes
1/2 cup extra virgin olive oil
Finely grated zest from 2 lemons
3 tablespoons fresh lemon juice
1 and 1/2 teaspoons salt
1/2 teaspoon black pepper
1/2 cup chopped fresh flat-leaf parsley
Directions:
Cook pasta in a 6-quart pot of boiling salted water until 'al dente'.
Reserve 1 cup cooking water and drain pasta in a colander.
While pasta is boiling, cook garlic and red pepper flakes (to taste) in olive oil in a 12-inch heavy skillet over moderate heat, stirring, until garlic is golden, about 5 minutes.
Stir in zest, then juice, salt, pepper, and 1/2 cup reserved cooking water and bring to a simmer.
Toss pasta in sauce with parsley. (Add more cooking water if pasta seems dry.) Makes 4 main-course or 6 to 8 side-dish servings.