Total Time: 15 minutes Serves: 4
Recipe: Alice Waters
Ingredients
- Salt
- 1 pound spaghetti
- 1/3 cup extra virgin olive oil
- 3 heads green garlic (or 4 cloves regular garlic), thinly sliced
- 1 tablespoon chopped parsley
- small pinch of red pepper flakes
Directions
- Bring a large pot of salted water to boil and add the spaghetti. Cook until al dente, reserving 1 cup of pasta cooking water before draining.
- Meanwhile, heat the olive oil in a large (3-quart) saucepan over medium heat until shimming. Add the garlic, parsley, red pepper flakes, and 1/4 cup of water. Cover and sweat, stirring occasionally, until soft, adding more water if necessary to keep the garlic from caramelizing too much.
- Add the cooked pasta to the garlic mixture and toss well to combine. Add some pasta cooking water if necessary to bring the dish to a creamy consistency. Serve with more olive oil and the minced tops of the green garlic, if desired.