Instructions

• Bring a large pot of water to a rolling boil and salt it generously until it tastes like the sea. Add 8 oz (225 g) spaghetti and cook for about 8–10 minutes, stirring occasionally to prevent sticking.
• Begin testing early for al dente. Lift a strand with tongs and bite through it. The pasta should be tender on the outside with a faint firm core in the center — not crunchy and not fully soft. A tiny opaque line or dot in the middle indicates it is ready to finish in the sauce.
• While the pasta cooks, pour ¼ cup (60 ml) extra virgin olive oil into a wide skillet and warm over medium-low heat. Add 4–5 thinly sliced garlic cloves and cook gently, stirring often, until softened and fragrant. The goal is to perfume the oil, not brown the garlic.
• Add ½ teaspoon crushed red pepper flakes and cook briefly to infuse the oil.
• Before draining, reserve about 1 cup of the starchy pasta cooking water. Using tongs, transfer the nearly cooked pasta directly into the skillet. Add about ¼ cup pasta water to start.
• Increase heat to medium and toss continuously. The oil and starchy water will combine into a silky emulsion that coats the pasta. Add additional pasta water, a few tablespoons at a time, until the pasta looks glossy and fluid rather than oily or dry.
• Continue tossing until the pasta is tender and fully cooked. The sound in the pan will shift from watery bubbling to a softer sizzling as the sauce tightens around the noodles.
• Remove from heat. Stir in ¼ cup chopped fresh parsley if using. For the Italian-American variation, add 1–2 teaspoons fresh lemon juice and toss gently to brighten the dish. Taste and adjust salt.
• Serve immediately while glossy and aromatic. Optional grated Parmigiano-Reggiano may be added at the table.