Ingredients:

  • 1 lb high-quality dried spaghetti
  • 4 qts water
  • 2 tbsp sea salt
  • 0.5 cup high-quality extra virgin olive oil
  • 10 large garlic cloves, peeled and sliced razor-thin
  • 1 tsp red pepper flakes
  • 0.5 cup fresh Italian flat-leaf parsley, finely chopped
  • 0.5 cup reserved starchy pasta water

Instructions:

  1. Using a sharp chef's knife or mandoline, slice the garlic cloves into translucent slivers. Avoid mincing to prevent sulfurous bitterness.
  2. Place the extra virgin olive oil and sliced garlic into a cold, heavy-bottomed skillet. Turn the heat to medium-low.
  3. As the oil shimmers and garlic begins to sizzle, add the red pepper flakes. Sauté for 5-8 minutes, swirling occasionally, until the garlic reaches a pale mahogany color.
  4. Boil the spaghetti in 4 quarts of water salted with 2 tbsp sea salt until 1 minute less than the package directions until it has a firm core.
  5. Reserve at least 1/2 cup of the starchy pasta water. Drain the spaghetti and transfer it directly into the skillet with the garlic oil.
  6. Add the reserved pasta water and chopped parsley. Increase heat to medium and toss vigorously with tongs for 1-2 minutes until the liquid emulsifies into a creamy glaze. Serve immediately.