Linguine with Garlic and Oil

• Salt to taste
• 1/2 cup extra virgin olive oil
• 2 tablespoons minced garlic
• 1 or more small dried red chiles or hot red pepper flakes to taste, optional
• 1 pound linguine, spaghetti, or other long, thin pasta
• Chopped fresh parsley leaves for garnish

1. Bring a large pot of water to a boil and add salt.
2. Combine the oil, garlic, chile if desired, and a large pinch of salt in a small skillet or saucepan over medium-low heat.
3. Cook, shaking the pan occasionally, until the garlic turns light gold, about 5 minutes, then remove from the heat or turn it to an absolute minimum; the garlic should not brown, or at least not much.
4. Cook the pasta until it is tender but not mushy, then drain it; reserve a bit of the cooking water.
5. Toss the pasta with the sauce, adding a little more oil or some of the cooking water if necessary.
6. Garnish and serve.

salt, extra virgin olive oil, garlic, red chiles, linguine, parsley

Taken from www.epicurious.com/recipes/food/views/linguine-with-garlic-and-oil-385912 (may not work)