Linguine Aglio Olio

Sunday is always family dinner day at my Mom's house.  With the hustle and bustle of the holidays almost behind us, this week I wanted to make something easy.  Linguine Aglio Olio takes almost zero prep and is always a crowd pleaser.

The aroma of garlic will fill your house (and your breath...ha) so if you aren't a garlic lover, than this one is not for you!  I serve this with nice crusty bread or garlic toast, which is great for sopping up the leftover "sauce".


Linguine Aglio Olio
recipe and photos by halftomatohalfpotato
serves 4

-1 lb linguine, uncooked
-3 teaspoons salt
-1/2 cup reserved pasta water
-1/4 cup extra virgin olive oil
-8 cloves fresh garlic, minced
-1 teaspoon dried red pepper flakes
-handful fresh chopped parsley
-2 teaspoons fresh lemon juice
-1/2 cup grated Parmesan cheese
salt & pepper

-Boil a large pot of water
-Add 2 teaspoons salt and linguine; cook until al dente
-Right before draining, remove and reserve 1/2 cup of starchy pasta water
-Heat olive oil over medium heat in a skillet
-Add garlic, red pepper flakes, salt & pepper
-Sauté, stirring often until the garlic is softened
-Stir in parsley, lemon juice and reserved pasta cooking water
-Add the drained pasta to the skillet, mix to combine all ingredients
-Cook for another minute then transfer to serving dish
-Season with a little salt, lots of black pepper, and Parmesan cheese

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