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Categories:Viewed: 108 - Published at: 4 years ago
Ingredients
- 1/4 cup extra-virgin olive oil, divided
- 3 garlic cloves, minced
- 1 tablespoon minced fresh parsley
- 1/4 teaspoon crushed red pepper
- 6 quarts water
- 1 tablespoon plus 1/4 teaspoon fine sea salt, divided
- 12 ounces uncooked fettuccine
Method
- Heat 2 tablespoons oil in a large skillet over medium heat. Add garlic; cook 30 seconds or just until garlic begins to brown, stirring frequently. Stir in parsley and pepper. Remove from heat.
- Bring 6 quarts water and 1 tablespoon salt to a boil in an 8-quart pot. Add pasta to pot; stir. Cover; return water to a boil. Uncover and cook 8 minutes or until almost al dente. Drain pasta in a colander over a bowl, reserving 1/2 cup cooking water. Add hot pasta, reserved cooking water, and remaining 1/4 teaspoon salt to garlic mixture. Increase heat to medium-high; cook 2 minutes or until pasta is al dente, tossing to combine. Place 1 cup pasta mixture on each of 6 plates; drizzle each serving with 1 teaspoon remaining oil.