Add the garlic and cook over low heat for a few minutes until aromatic (see notes after the recipe).
Spread the pasta in the oil and toss until every strand of noodle is glistening.
Sprinkle in the chili flakes and two tablespoons of chopped parsley.
Toss thoroughly to distribute the greens and flakes.
Optionally, squeeze in the juice of half a lemon and toss.
Divide the spaghettini among four plates or bowls, garnish with grated Pecorino and the remaining parsley and serve.
When cooking pasta aglio e olio, it is not about how well browned the garlic is. In fact, browning the garlic is not even necessary. It is about infusing the oil with its flavor so that all the garlicky goodness coats every strand of noodle. Hence, cooking the garlic over low heat to give it plenty of time to expel its flavor into the oil.
Spaghettini Aglio e Olio https://renaissance.mom/spaghettini-aglio-e-olio/ June 2, 2021