Aglio E Olio

• 8 ounces spaghetti or 8 ounces linguine
• 6 tablespoons extra virgin olive oil
• 6 cloves garlic, minced
• hot red pepper flakes
• 1/2 lemon, juice of
• kosher salt

1. Fill large stock pot 2/3 full with cold water, add salt to taste and about 1 tablespoon of vegetable oil and bring to a boil.
2. When water boils add pasta.
3. While water is heating, combine half of the olive oil, 2/3 of the garlic and salt in a large skillet and cook over low heat, stirring constantly, until garlic browns.
4. Remove from heat and add remaining garlic, red pepper, lemon juice and 2 or 3 tablespoons of the pasta cooking water and stir.
5. When pasta is cooked al dente, reserve 2 tablespoons of cooking water and drain.
6. Transfer pasta and garlic mixture to a large bowl and toss to combine.
7. Transfer pasta and garlic mixture back to skillet, add salt, reserved cooking water and remaining olive oil and cook over medium heat for about 1 minute, tossing and stirring constantly.
8. Transfer back to large bowl and serve.
9. Serve with grated Parmesan or Romano cheese.

linguine, extra virgin olive oil, garlic, hot red pepper, lemon, kosher salt

Taken from www.food.com/recipe/aglio-e-olio-31383 (may not work)