Sort ingredients
ffire332a
QR Code
Listen
Pdf
Cook Linguine to al dente in salted (2 tablespoons kosher salt per gallon) boiling water. Reserve pasta water.
Heat a large pan to medium-low and saute the garlic in a ¼ cup olive oil until lightly golden. Once the garlic turns godlen (about 2 minutes) add in the red pepper flakes. Cook for 30 seconds more.
Add in 1 ladle of pasta water to the garlic and oil. Turn heat to medium.
Add in the linguine and toss to coat. Stir quickly to emulsify the pasta water and oil. Flip the pasta if you feel comfortable to increase emulsification. Cook until the pasta is just done (around 1 minute) then remove the pan from the heat.
Taste test the pasta and add salt to taste. Add a big drizzle of extra virgin olive oil and all the parsley to the pan. Toss once more. If the pasta is at all dry add a couple ounces at a time of the reserved pasta water to get the consistency just right. Serve immediately. Enjoy!