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SPAGHETTI - Aglio e Olio
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Aglio e Olio: In a large pot, boil ½ pound of spaghetti in salted water until al dente. While the pasta cooks, heat a few tablespoons of olive oil in a large skillet or pot over medium heat. Add 4 cloves of slivered garlic and cook, stirring, until the garlic is fragrant, about 30 seconds; then add a pinch of red pepper flakes. Drain the pasta, reserving about a cup of the cooking water. Add some of the cooking water to the garlic in the pan and cook until it reduces a bit. Add some salt, then add the drained pasta to the garlic mixture and toss to coat. Remove from heat and stir in a small handful of chopped parsley and about ½ cup grated Parmesan cheese.
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