Ingredients
1
lb spaghettini or capellini
4
large garlic cloves, minced
1/2
to 3/4 tsp dried hot red pepper flakes
1/2
cup extra-virgin olive oil
Finely grated zest from 2 lemons
1/2
cup chopped fresh flat-leaf parsley
Directions
1.
Cook pasta in a 6-quart pot of boiling salted water until al dente. Reserve 1 cup cooking water and drain pasta in a colander.
2.
While pasta is boiling, cook garlic and red pepper flakes (to taste) in oil in a 12-inch heavy skillet over moderate heat, stirring, until garlic is golden, about 5 minutes. Stir in zest, then juice, salt, pepper, and 1/2 cup reserved cooking water and bring to a simmer.
3.
Toss pasta in sauce with parsley. (Add more cooking water if pasta seems dry.)
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