Aglio e Olio

Name: Aglio e Olio
Prep time: 2 min
Cook time: 13 min
Total time: 15 min
Ingredients: 1 pound linguini (uncooked, or any pasta); ¾ cup olive oil; 1 head garlic (peeled and sliced); 2 teaspoon red pepper flakes; ½ teaspoon salt (or to taste); ½ teaspoon pepper (or to taste); ½ cup parsley (fresh, chopped); ½ cup Parmesan cheese (freshly grated); lemon juice (freshly squeezed)

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Prep Time: 2 minutes

Cook Time: 13 minutes

Total: 15 minutes

Servings: 6

Cost: $4.28 /serving

Author : Joanna Cismaru

aglio e olio italian recipes

Ingredients

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1 pound linguini (uncooked, or any pasta)¾ cup olive oil1 head garlic (peeled and sliced)2 teaspoon red pepper flakes½ teaspoon salt (or to taste)½ teaspoon pepper (or to taste)½ cup parsley (fresh, chopped)½ cup Parmesan cheese (freshly grated)lemon juice (freshly squeezed)

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Instructions

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Step 1

Bring a large pot of water to a boil and heavily salt it. Add the fettuccine and cook until al dente, or slightly underdone.

Step 2

While pasta is cooking, heat the olive oil in a large deep skillet or saute pan over medium heat.

Step 3

Once the oil is simmering add the garlic slices and the red pepper flakes and stir. Cook until the garlic turns slightly golden brown. Season with salt and pepper.

Step 4

Lower the heat to a medium-low and add the cooked pasta, drained and the parsley and toss. If the pasta is too dry add some of the pasta water, about half a cup.

Step 5

Garnish with lemon juice and freshly grated parmesan cheese.