PASTA with OIL and GARLIC (Serves 4 - 6)

Ingredients

1 pound linguine
10-12 large cloves garlic, chopped
1 cup extra virgin olive oil
2 – 3 tablespoons Italian parsley, chopped
1 cup grated imported Romano cheese
1/2 cup pasta water
¼ to ½ teaspoons crushed red pepper flakes
Salt

In a large pot bring salted water to a boil over high heat. Place the linguine into the pot and cook until the pasta is tender but still firm. Stir frequently. Save 1 cup pasta water.

Drain and set aside.

Heat the olive oil in a large skillet over medium heat and add the garlic and ¼ to ½ teaspoon red pepper flakes depending how spicy to like it. Cook the garlic until it softens, about 1 minute. Add about ½ cup of the pasta water and allow to simmer. Add the pasta and sprinkle with 1 – 2 teaspoons parsley. Toss the pasta and allow it to simmer about 2 minutes. Make sure the pasta is coated with the olive oil. Sprinkle with the Romano cheese and toss. Add more salt if necessary. Transfer to a serving bowl and sprinkle with rest of parsley.

Serve immediately. Pass with more Romano cheese and red pepper flakes.