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 |
| 120 ml good quality olive oil | |||
| 1 tsp red pepper flakes | |||
| 15 g flat-leaf parsley, rinsed and finely chopped | |||
| 225 g dry linguine | Cook pasta until slightly underdone | ||
| 1/2 lemon | |||
| Salt and pepper to taste | |||
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