Spaghettini with Oil and Garlic

1. Boil Pasta

Start by boiling a large pot of water. Add a good pinch of salt to the water to season the pasta as it cooks. Once the water reaches a rolling boil, add a pound of spaghettini and cook it until it's al dente. Remember to reserve some of the pasta water before draining it in a colander.

2. Prepare Garlic and Parsley Oil

Pour about a third of a cup of extra-virgin olive oil into a heavy-bottomed pan and heat it gently over medium-low heat. Add four finely chopped garlic cloves, the chopped leaves from three parsley branches, a pinch of hot pepper flakes, and a little salt. Stir gently, and watch closely until the garlic begins to soften and sizzle. Then turn off the heat to prevent the garlic from burning.

3. Combine Pasta and Sauce

With the pasta drained and the sauce ready, combine the two in the pan. Toss the spaghettini thoroughly with the garlicky oil, and if you find the mixture a bit thick, add some of the reserved pasta water to achieve your desired consistency. Taste for seasoning and adjust with a little more salt if necessary.