A twist--of lemon that
is--on the classic Italian spaghetti with garlic and olive oil. Here the
garlic (lots of it!) is cooked until browned for an intensely nutty taste.
Feel free to reduce the amount or simply cook the garlic just until tender
for a much milder flavor.
1 pound linguine, spaghetti, or penne rigate
1/2 cup fruity olive oil
6 big, fat garlic cloves, coarsely chopped
1/2 teaspoon crushed red pepper, or to taste
Grated zest of 1 large lemon
1 tablespoon fresh lemon juice
1 teaspoon salt, or to taste
Freshly ground black pepper
1/2 cup fresh flatleaf parsley, chopped
1/3 cup freshly grated Parmesan cheese, plus extra for serving