Serves: 4
Total Calories: 564
1 Pour the oil into a skillet large enough to hold the cooked pasta. Add the garlic and crushed red pepper. Cook over medium heat, stirring often, until the garlic is a deep gold, about 4 to 5 minutes. Stir in the parsley and turn off the heat.
2 Bring at least 4 quarts of cold water to a boil. Add 2 tablespoons of salt, then the pasta, pushing it down until the pasta is completely covered with water. Cook over high heat, stirring frequently, until the pasta is al dente, tender yet still firm to the bite. Set aside some of the cooking water. Drain the pasta and add it to the skillet with the sauce.
3 Cook over medium heat, tossing until the pasta is well coated with the sauce. Add a little of the reserved cooking water if the pasta seems dry. Serve immediately.
VARIATIONS: Add chopped black or green olives, capers, or anchovies along with the garlic. Serve sprinkled with bread crumbs toasted in olive oil or grated cheese.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Linguine with Garlic, Oil, and Hot Pepper recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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