Linguine with Parsley and Garlic

• 1 pound linguine
• 5 large garlic cloves, sliced thin
• 1/4 cup olive oil
• 3/4 teaspoon dried hot red pepper flakes
• 1 cup dry white wine
• 1 teaspoon salt, or to taste
• 1 1/2 cups washed, spun dry, and finely chopped fresh flat-leafed parsley leaves
• Accompaniment: freshly grated Parmesan

1. In a 6-quart kettle bring 5 quarts salted water to a boil for linguine.
2. In a 12-inch heavy skillet cook garlic in 3 tablespoons oil over moderate heat, stirring, until pale golden and transfer with a slotted spoon to a small bowl.
3. To skillet add red pepper flakes, wine, and salt and boil until reduced to about 1/4 cup.
4. Keep wine mixture warm.
5. Boil linguine until al dente.
6. Reserve 11/2 cups pasta water and drain linguine.
7. Stir 1 cup reserved pasta water and parsley into wine mixture and add linguine, garlic, and remaining tablespoon oil.
8. Toss pasta over moderate heat until combined well, about 1 minute, adding more pasta water if necessary to keep mixture moist.
9. Serve pasta with Parmesan.

linguine, garlic, olive oil, white wine, salt, flatleafed parsley, accompaniment

Taken from www.epicurious.com/recipes/food/views/linguine-with-parsley-and-garlic-13260 (may not work)