Aglio e olio
Ingredients
- ½ to ¾ 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 ½ teaspoon)
- About 2 tablespoons lemon juice
- Small handful of coarsely chopped fresh Italian parsley leaves (about ¼ cup)
- 1 pound imported Italian spaghetti
Instructions
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