Spaghetti Aglio e Olio with Lemon and Parsley

Finely slice the garlic cloves and finely chop the fresh parsley.

Add a generous amount of olive oil to a large, cold skillet. Add the sliced garlic and red pepper flakes. Turn the heat on low to gently warm the oil and infuse it without burning the garlic.

Season the garlic oil with salt and stir occasionally.

Meanwhile, bring a large pot of generously salted water to a boil. Add the linguine and cook until al dente, according to package instructions.

Before the garlic starts to brown, add a large splash of the starchy pasta water to the skillet. This will stop the cooking process and begin to create an emulsified sauce.

Once the pasta is al dente, use tongs to transfer it directly from the pot to the skillet with the sauce.

Toss the pasta vigorously in the sauce, adding more splashes of pasta water as needed until the sauce is glossy and clings to the noodles.

Turn off the heat. Add the chopped parsley and a big squeeze of fresh lemon juice. Toss everything together to combine.

Serve immediately onto warm plates. Garnish with more fresh parsley, another squeeze of lemon juice, and a final drizzle of quality olive oil, if desired.