Spaghetti With Garlic, Oil and Hot Red Peppers

1. 1

   Bring 5 to 6 quarts water to rolling boil.

2. 2

   Peel garlic cloves, removing green sprout at center, if necessary, and chop coarsely.

3. 3

   In pan large enough to hold all the drained pasta, cook garlic in oil very gently over medium-low heat.

4. 4

   Cook just until garlic softens and starts to turn golden.

5. 5

   Do not brown.

6. 6

   Add at least 2 tablespoons salt to vigorously boiling water.

7. 7

   Add spaghetti, stirring.

8. 8

   If using anchovies, add them to oil and garlic.

9. 9

   Cook briefly, mashing anchovy pieces into oil with fork.

10. 10

    Stir in chili pepper and half of the parsley, and carefully add a ladleful of the pasta cooking water.

11. 11

    Let simmer, and reduce slightly while pasta finishes cooking.

12. 12

    Start testing pasta after it has cooked for 4 minutes.

13. 13

    When it is still a little chewy in the center, drain and add it to pan with sauce.

14. 14

    Turn heat up slightly, and cook, mixing pasta and sauce together well for 1 to 2 minutes, or until pasta is done to taste.

15. 15

    Turn pasta into preheated serving bowl, sprinkle with remaining minced parsley, and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.