Basic Garlic And Oil Sauce For Perfect Pasta (Rachael Ray)

• 1 lb spaghetti
• The Perfect Sauce
• 4 tablespoons olive oil
• 6 anchovy fillets
• 6 garlic cloves, chopped
• red pepper flakes, to taste
• black pepper, to taste
• 1 cup pasta water
• 1 bunch fresh parsley, chopped

1. Bring a pot of water to rolling boil, then add spaghetti.
2. While that is working, heat anchovies with oil in a large skillet over MEDIUM heat. The anchovies will "melt" in the oil, use the tip of your spoon to break into small pieces.
3. Lower heat and add garlic pieces and pepper seasonings; let garlic cook in anchovy oil, stirring frequently . . . watch carefully to avoid garlic over-cooking!
4. When pasta is almost "al dente," dip out one cup of the water, and pour into the pan with the anchovy-garlic; stir in, then add parsley; set aside.
5. Drain water from pasta; dump into warmed bowl, pour sauce over pasta, toss for ONE MINUTE.
6. Serve immediately.
7. ALTERNATIVE ADD-INS:
8. Finely chopped broccoli instead of parsley.
9. Bacon crumbles -- mmm!
10. Use orecchiette pasta (bowl/shell shapes), then add 8 oz. sausage with the garlic, 2u0b0C broccoli rabe; cook until sausage is no longer pink.
11. Use fusilli (curly pasta) instead of spaghetti. Then: How about 2 teaspoons thyme & oregano with the parsley; once the garlic is cooked, add 2 thinly sliced jarred roasted red peppers. Pretty!
12. Seafoody Linguine: Once the garlic is cooking: add 3 doz littleneck clams, cover skillet, steam until clams open (about 5 minutes) -- or if you live far from a fresh seafood market (like me!), use 3 or 4 cans of clam meat, skip the steaming part and go right to the table!

sauce, olive oil, anchovy, garlic, red pepper, black pepper, pasta water, parsley

Taken from www.food.com/recipe/basic-garlic-and-oil-sauce-for-perfect-pasta-rachael-ray-393629 (may not work)