Spaghetti Aglio-Olio

• 12 cup extra virgin olive oil
• 2 tablespoons minced fresh garlic
• 12 teaspoon fine sea salt (to taste)
• 1 lb imported spaghetti or 1 lb spaghettini

1. Bring a big pot of water to a boil for the pasta.
2. Meanwhile, heat the olive oil, garlic, and salt in a large straight-sided skillet over medium heat, stirring often.
3. Keep a close watch here and adjust the heat as necessary b/c you want the garlic to slowly turn from opaque white to a slightly translucent golden without a hint of browning.
4. As soon as the garlic is golden, immediately add 2 cups water; be careful you do not burn yourself as the oil has a tendency to spatter.
5. Increase the heat and boil vigorously until the garlic is soft and the liquid has reduced by half.
6. Taste and add additional salt, if necessary.
7. Add a generous amount of salt to the boiling water; as soon as the water comes back to a boil, drop in the spaghetti.
8. Stir often until the spaghetti is al dente.
9. .
10. Drain and transfer the pasta to the skillet.
11. Over medium-high heat, toss the spaghetti in a aglio-olio until it is nicely coated.
12. Serve immediately in heated bowls.

extra virgin olive oil, fresh garlic, salt, spaghettini

Taken from www.food.com/recipe/spaghetti-aglio-olio-298135 (may not work)