Pasta Aglio e Olio inspired by Chef — Binging With Babish

Makes 2 servings

A simple midnight pasta of garlic and olive oil, with red pepper flakes and fresh parsley, finished with lemon juice.

prepHeavily salt a large pot of water and bring to a boil
1/2 head garlic, separated, peeled, and thinly sliced	Heat oil, cook garlic until golden, add pepper flakes	Add drained pasta with 1/4 cup pasta water, squeeze lemon, stir in parsley	Cook 1–3 min if needed, season with salt & pepper, serve
1/2 cup / 120 ml good quality olive oil
1 tsp red pepper flakes
1/2 cup / 15 g flat-leaf parsley, rinsed and finely chopped
1/2 pound / 225 g dry linguine	Cook pasta until slightly underdone
1/2 lemon
Salt and pepper to taste

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