Fettucine Aglio e Olio

Ingredients:

• 400 grams of fettucine pasta
• 1/2 cup extra-virgin olive oil
• 6 cloves garlic, thinly sliced
• 1 teaspoon red pepper flakes (adjust to taste)
• 1/4 cup chopped fresh parsley
• Salt, to taste
• Grated Parmesan cheese (optional)

Instructions:

1. Prepare the Pasta:
   • Bring a large pot of salted water to a rolling boil.
   • Add the fettucine pasta and cook according to the package instructions until al dente.
   • Reserve about 1 cup of pasta water before draining the pasta.
2. Sauté the Garlic:
   • While the pasta is cooking, heat the olive oil in a large skillet over medium-low heat.
   • Add the thinly sliced garlic to the skillet and cook it gently, allowing it to infuse into the oil. Stir occasionally, making sure the garlic doesn’t brown too quickly.
3. Infuse with Red Pepper Flakes:
   • Once the garlic becomes fragrant and just begins to turn golden (about 3-4 minutes), add the red pepper flakes to the skillet. Adjust the amount based on your spice preference.

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