Ingredients:

  • 1 lb (454g) Spaghetti or Linguine
  • 1 tbsp Sea salt
  • 1/3 cup Extra virgin olive oil
  • 6 cloves Fresh garlic, sliced paper-thin
  • 1/2 tsp Red pepper flakes
  • 1 cup Fresh Italian flat-leaf parsley, finely chopped
  • 1/4 cup Fresh basil or chives, minced
  • 1/2 cup Reserved starchy pasta water
  • 1/2 Lemon, zested and juiced
  • 1/4 cup Grated Pecorino Romano or Parmesan

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Cook the pasta for 8 minutes until just shy of al dente.
  2. Place olive oil and sliced garlic in a cold skillet. Turn heat to medium-low. Cook for 2 minutes until garlic is pale gold. Add red pepper flakes.
  3. Reserve 1/2 cup of pasta water before draining. Transfer the pasta directly into the skillet with the garlic oil using tongs. Pour in the reserved pasta water and the juice of 1/2 a lemon. Increase heat to medium high.
  4. Toss vigorously for 2 minutes until the liquid thickens into a glossy glaze.
  5. Remove from heat and stir in 1 cup chopped parsley and 1/4 cup minced basil.
  6. Sprinkle 1/4 cup Pecorino Romano and lemon zest over the top. Toss once more until the cheese disappears into the sauce.