SPAGHETTINI AGLIO OLIO
5 tablespoons extra-virgin olive oil (divided)
10 cloves garlic, peeled and sliced
1/2-cup chopped fresh Italian parsley
1 cup freshly grated Parmigiano-Reggiano cheese
1. Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat. Stir the spaghettini into the boiling water. Cook the pasta, semi-covered, stirring occasionally, until tender but firm.
2. Meanwhile, heat 3 tablespoons of the olive oil in a large skillet over medium heat. Add the garlic and cook, shaking the skillet and stirring, until pale golden. Remove from the heat and add crushed pepper.
3. Ladle about 1 1/2 cups of the pasta cooking water into the sauce. Add the parsley, the remaining 2 tablespoons olive oil and salt to taste.
4. Drain pasta, return it to the pot and pour in the sauce. Cook until pasta is coated with the sauce and done. Serve immediately in warm bowls.