Spaghettini with Garlic and Lemon

• 1 lb spaghettini or capellini
• 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 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• 1/2 cup chopped fresh flat-leaf parsley

1. Cook pasta in a 6-quart pot of boiling salted water until al dente.
2. Reserve 1 cup cooking water and drain pasta in a colander.
3. While pasta is boiling, cook garlic and red pepper flakes (to taste) in oil in a 12-inch heavy skillet over moderate heat, stirring, until garlic is golden, about 5 minutes.
4. Stir in zest, then juice, salt, pepper, and 1/2 cup reserved cooking water and bring to a simmer.
5. Toss pasta in sauce with parsley.
6. (Add more cooking water if pasta seems dry.)

spaghettini, garlic, extravirgin olive oil, lemons, lemon juice, salt, black pepper, parsley

Taken from www.epicurious.com/recipes/food/views/spaghettini-with-garlic-and-lemon-105914 (may not work)