Linguine with Garlic and Oil

Name: Linguine with Garlic and Oil
Yield: makes 4 to 6 servings
Ingredients: Salt; 2 tablespoons minced garlic; 1/2 cup extra virgin olive oil; 1 pound linguine, spaghetti, or other long, thin pasta; 1/2 cup loosely packed chopped fresh parsley (optional)

December 20, 2011

Since olive oil is the backbone of this dish, use the best you can lay your hands on and be sure to keep the heat under the oil medium-low, because you want to avoid browning the garlic at all costs. (Well, not at all costs. If you brown the garlic, you’ll have a different, more strongly flavored kind of dish, but one that is still worth eating.) Garnish with a good handful of chopped parsley. For thirty seconds’ work, this makes an almost unbelievable difference.

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