Ingredients:
12 oz. spaghetti
8 cloves garlic, thinly sliced
1 cup extra-virgin olive oil
Kosher salt
1 lemon, juiced (save the zest)
1 cup fresh parsley leaves, chopped
1 teaspoon red pepper flakes, or to taste
1/2 cup Parmesan cheese, grated
Lettuce for decoration
12 oz. spaghetti
8 cloves garlic, thinly sliced
1 cup extra-virgin olive oil
Kosher salt
1 lemon, juiced (save the zest)
1 cup fresh parsley leaves, chopped
1 teaspoon red pepper flakes, or to taste
1/2 cup Parmesan cheese, grated
Lettuce for decoration
Directions:
In a large pot pour cold water, add in pinch of salt and 1 teaspoon of oil and bbring to boil. Cook the pasta according to bag directions and drain. Save the pasta water (about 2 cups).
Place a large skillet over medium high heat, add in olive oil, heat it and add in garlic. Cook for 2 minutes or until lightly golden. Add in water from pasta and cook for another one minute. Turn of the heat, add in lemon juice, zest and parsley. Stir in to combine. Drizzle with some olive oil. Top with Parmesan, season with pepper flakes and decorate with lettuce.
In a large pot pour cold water, add in pinch of salt and 1 teaspoon of oil and bbring to boil. Cook the pasta according to bag directions and drain. Save the pasta water (about 2 cups).
Place a large skillet over medium high heat, add in olive oil, heat it and add in garlic. Cook for 2 minutes or until lightly golden. Add in water from pasta and cook for another one minute. Turn of the heat, add in lemon juice, zest and parsley. Stir in to combine. Drizzle with some olive oil. Top with Parmesan, season with pepper flakes and decorate with lettuce.
Serve while still warm.
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