INGREDIENTS
1 lb. dried spaghetti
½ cup olive oil
4 garlic cloves, minced
2 Tbsp. minced shallot
1 cup grated Parmesan
3 Tbsp. chopped fresh parsley
½ tsp. red pepper flakes
4 tsp. lemon juice
Salt and freshly ground black pepper, to taste
PREPARATION
• Bring a large pot of salted water to boil over high heat. Add the spaghetti and cook until just shy of al dente, 6 to 7 minutes. Reserve 2 cups pasta water, then drain the spaghetti and set aside.
• Return the pot to the stove over medium heat and add the oil. Add the garlic and shallot and cook 2 to 3 minutes, until translucent. Add the spaghetti, Parmesan, parsley, red pepper flakes and 1 cup pasta cooking water. Toss until the spaghetti is cooked to al dente and the sauce coats the pasta, about 5 minutes. Add more pasta cooking water as needed if the sauce is too thick. Stir in lemon juice and salt and pepper to taste.
This article appears in November 2015.