Basic Garlic And Oil Sauce For Perfect Pasta (rachael Ray)

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• 1 lb spaghetti
• 4 tablespoons olive oil
• 6 anchovy fillets
• 6 garlic cloves, chopped
• red pepper flakes, to taste
• black pepper, to taste
• 1 cup pasta water
• 1 bunch fresh parsley, chopped

Recipe

• 1 bring a pot of water to rolling boil, then add spaghetti.
• 2 while that is working, heat anchovies with oil in a large skillet over medium heat. the anchovies will "melt" in the oil, use the tip of your spoon to break into small pieces.
• 3 lower heat and add garlic pieces and pepper seasonings; let garlic cook in anchovy oil, stirring frequently . . . watch carefully to avoid garlic over-cooking!
• 4 when pasta is almost "al dente," dip out one cup of the water, and pour into the pan with the anchovy-garlic; stir in, then add parsley; set aside.
• 5 drain water from pasta; dump into warmed bowl, pour sauce over pasta, toss for one minute.
• 6 serve immediately.
• 7 alternative add-ins:
• 8 finely chopped broccoli instead of parsley.
• 9 bacon crumbles -- mmm!
• 10 use orecchiette pasta (bowl/shell shapes), then add 8 oz. sausage with the garlic, 2°c broccoli rabe; cook until sausage is no longer pink.
• 11 use fusilli (curly pasta) instead of spaghetti. then: how about 2 teaspoons thyme & oregano with the parsley; once the garlic is cooked, add 2 thinly sliced jarred roasted red peppers. pretty!
• 12 seafoody linguine: once the garlic is cooking: add 3 doz littleneck clams, cover skillet, steam until clams open (about 5 minutes) -- or if you live far from a fresh seafood market (like me!), use 3 or 4 cans of clam meat, skip the steaming part and go right to the table!