Spaghettini With Oil And Garlic

• 6 quarts water
• 2 3/4 teaspoons salt, divided
• 1 pound uncooked spaghettini
• 2 tablespoons extravirgin olive oil
• 10 garlic cloves, sliced
• 1/2 cup chopped fresh flat-leaf parsley
• 1/2 teaspoon crushed red pepper
• 1 cup (4 ounces) grated Parmigiano-Reggiano cheese

1. Bring 6 quarts water and 2 teaspoons salt to a boil in a large stockpot. Stir in pasta; partially cover, and return to a boil, stirring frequently. Cook 6 minutes or until pasta is almost al dente, stirring occasionally. Drain pasta in a colander over a bowl, reserving 1 cup cooking water.
2. While pasta cooks, heat oil in a large nonstick skillet over medium heat. Add garlic; cook 2 minutes or until fragrant or beginning to turn golden, stirring constantly. Remove from heat; stir in remaining 3/4 teaspoon salt, reserved 1 cup cooking water, parsley, and pepper.
3. Add pasta to pan, stirring well to coat. Return pan to medium heat; cook 1 minute or until pasta is al dente, tossing to coat. Place 1 cup pasta mixture in each of 8 bowls; sprinkle each serving with 2 tablespoons cheese. Serve immediately.

water, salt, spaghettini, extravirgin olive oil, garlic, parsley, red pepper, cheese

Taken from www.myrecipes.com/recipe/spaghettini-with-oil-garlic (may not work)