Pasta Aglio E Olio

If you don’t like garlic, this dish isn’t for you - this dish is garlic heavy, and the flavor is fantastic. Classic spaghetti all'aglio, olio e peperoncino - is an Italian dish made in the region of Campania, Calabria. Spaghetti tossed with good olive oil, thinly sliced garlic and Italian parsley, although any pasta can be used. Other ingredients can be added for instance a good hard cheese, shredded Parmesan or something similar.

Ingredients

Kosher salt

1 pound dried spaghetti, such as DeCecco

1/3 cup good olive oil

8 large garlic cloves, cut into thin slivers

1/2 teaspoon crushed red pepper flakes

1/2 cup minced fresh Italian parsley

8 oz sliced mushrooms - I used shirataki

1 cup freshly grated Parmesan cheese, plus extra for serving

Directions

1. Bring a large pot of water to a boil. Add 2 tablespoons of salt and the pasta and cook according to the directions on the package. Set aside 1 1/2 cups of the pasta cooking water before you drain the pasta.

2. Meanwhile, heat the olive oil over medium heat in a pot large enough to hold the pasta, such as a 12-inch saute pan or a large, shallow pot. Add the garlic and cook for 2 minutes, stirring frequently, until it just begins to turn golden on the edges-don't overcook it! Add the red pepper flakes and cook for 30 seconds more. Carefully add the reserved pasta-cooking water to the garlic and oil and bring to a boil. Lower the heat, add 1 teaspoon of salt and simmer for about 5 minutes until the liquid is reduced by about a third.

3. Add the drained pasta to the garlic sauce and toss. Off the heat, add the parsley and Parmesan and toss well. Allow the pasta to rest off the heat for 5 minutes for the sauce to be absorbed. Taste for seasoning and serve warm with extra Parmesan on the side.