Pasta with Garlic and Oil

 From America’s Test Kitchen Cookbook

• 1 lb spaghetti (Angel hair my favorite!)
• 6 T olive oil
• 12 med garlic cloves, minced
• ¾ tsp red pepper flakes
• 3 T fresh parsley chopped
• 2 tsp lemon juice
• ½ c Parmesan optional

Bring 4 qt water to boil in large pot. Add 1 T salt and pasta and cook, stirring often until al dente. Reserve ⅓ c of the cooking water and drain the pasta, return to pot.

Head 3 T oil, 3 T garlic and ½ tsp salt over low heat in nonstick skillet. Cook, stirring constantly, until garlic is sticky and straw-colored, 10-12 minutes (this is important). Off heat, stir in the rest of the garlic, red pepper, parsley, juice, and 2 T of cooking water.

Transfer pasta to serving bowl with remaining 3 T oil, reserved pasta water and toss. Add garlic mixture and ¾ tsp salt, Toss. Serve with Bread Crumbs sprinkled on top.

Bread Crumbs

Pulse 2 slices of white bread in food processor to coarse crumbs. Add 2 T olive oil, salt and pepper and bake 375 until golden brown, 8 to 10 min.