Linguine With Garlic and Lemon

• 1 pound dry linguine
• 2 teaspoons olive oil
• 12 large cloves garlic, peeled and minced
• 2 teaspoons grated lemon zest
• 4 teaspoons fresh lemon juice
• 2 teaspoons kosher salt
• Freshly ground pepper to taste
• 1/2 cup chopped Italian parsley

1. Bring a large pot of salted water to a boil.
2. Add the linguine and cook until al dente, about 10 to 12 minutes.
3. Drain.
4. Meanwhile, heat the olive oil in a small nonstick skillet over medium-low heat.
5. Add the garlic and cook, stirring constantly, for 45 seconds; do not let the garlic brown.
6. Place the pasta in a large bowl and add the remaining ingredients.
7. Toss to coat well.
8. Divide among 4 plates and serve immediately.

linguine, olive oil, garlic, lemon zest, lemon juice, kosher salt, freshly ground pepper, italian parsley

Taken from cooking.nytimes.com/recipes/6398 (may not work)