Linguine With Garlic And Olive Oil

• 8 ounces dried linguine (of course fresh pasta would be wonderful)
• 4 to 6 Tablespoons extra virgin olive oil
• 10 to 12 large cloves garlic, finely chopped
• 1 cup (packed) chopped fresh Italian flat leaf parsley
• 1/2 cup freshly grated Pecorino Romano or Parmesan cheese
• Salt and freshly ground pepper to taste

1. Cook the pasta in salted boiling water, drain and return to the pot or a serving bowl, saving a little of the pasta water. When the pasta is nearly cooked, heat the oil in a large skillet to hot, but not smoking.
2. Add the garlic and lower the heat, stirring constantly for 2 to 3 minutes. Do not let the garlic burn.
3. Add three quarters of the parsley, and salt and pepper to taste. Remove from heat.
4. Pour the sauce over the linguine and toss thoroughly, adding a little of the pasta water if desired. Top with the grated cheese and remaining parsley.

linguine, extra virgin olive oil, garlic, fresh italian, freshly grated pecorino romano, salt

Taken from www.epicurious.com/recipes/member/views/linguine-with-garlic-and-olive-oil-58387084 (may not work)