Linguine with Garlic and Oil
Another classic, this one Roman, that simply cannot be omitted; to do so would be a huge disservice to beginners. This is a great snack, late-night meal, or starter. For variety, toss in a couple of tablespoons of toasted fresh bread crumbs (page 580) or start with a few anchovy fillets along with the garlic and chile.
Recipe information
Yield
makes about 4 servings
Ingredients
Preparation
Step 1
Bring a large pot of water to a boil and add salt. Combine the oil, garlic, chile if desired, and a large pinch of salt in a small skillet or saucepan over medium-low heat. Cook, shaking the pan occasionally, until the garlic turns light gold, about 5 minutes, then remove from the heat or turn it to an absolute minimum; the garlic should not brown, or at least not much.
Step 2
Cook the pasta until it is tender but not mushy, then drain it; reserve a bit of the cooking water. Toss the pasta with the sauce, adding a little more oil or some of the cooking water if necessary. Garnish and serve.
