Spaghettini with Oil and Garlic

• 1 pound spaghettini
• 1/3 cup extra-virgin olive oil
• 4 garlic cloves, chopped fine
• 3 parsley branches, stems removed, leaves chopped
• A pinch of hot pepper flakes
• Salt

1. Bring a large pot of salted water to a boil and cook until al dente: 1 pound spaghettini.
2. Meanwhile, heat in a heavy-bottomed pan over medium-low heat: 1/3 cup extra-virgin olive oil.
3. When the oil is just warm, add: 4 garlic cloves, chopped fine, 3 parsley branches, stems removed, leaves chopped, A pinch of hot pepper flakes, Salt.
4. Cook until the garlic is soft, turning off the heat just as the garlic starts to sizzle.
5. Dont let it brown or burn.
6. Drain the pasta when cooked, reserving some of the cooking water.
7. Add the noodles to the sauce in the pan with a pinch of salt and toss.
8. Taste for seasoning and loosen with some of the cooking water if needed.
9. Serve immediately.
10. Double the amount of parsley, or add other chopped tender herbs, such as basil, marjoram, or summer savory.
11. Add 2/3 cup washed and halved cherry tomatoes to the oil a minute after adding the garlic.
12. Garnish with grated Parmesan cheese.
13. Add a few chopped black olives and/or chopped anchovies with the garlic and parsley.
14. Substitute egg fettuccine for the spaghettini, and butter for the oil.

spaghettini, extravirgin olive oil, garlic, parsley, pepper, salt

Taken from www.epicurious.com/recipes/food/views/spaghettini-with-oil-and-garlic-387055 (may not work)