Aglio e olio Recipe - Los Angeles Times

Name: Aglio e olio Recipe - Los Angeles Times
Ingredients: 1/2 to 3/4 cup extra virgin olive oil; 12 peeled garlic cloves, root trimmed, sliced vertically (can add more to taste); 1 to 2 teaspoons red chile pepper flakes to taste (lately I like using Aleppo pepper); Healthy pinch of Kosher salt (about 1/2 teaspoon); About 2 tablespoons lemon juice; Small handful of coarsely chopped fresh Italian parsley leaves (about 1/4 cup); 1 pound imported Italian spaghetti

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If imported Italian dry pasta were choice A and fresh pasta were choice B and I could only choose one to eat for the rest of my life, there would be no contest. I’d choose A, dry pasta.Many home...

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Ingredients

1/2 to 3/4 cup extra virgin olive oil
12 peeled garlic cloves, root trimmed, sliced vertically (can add more to taste)
1 to 2 teaspoons red chile pepper flakes to taste (lately I like using Aleppo pepper)
Healthy pinch of Kosher salt (about 1/2 teaspoon)
About 2 tablespoons lemon juice
Small handful of coarsely chopped fresh Italian parsley leaves (about 1/4 cup)
1 pound imported Italian spaghetti