Ingredients:
- 4 quarts water (for boiling)
- 2 hefty tablespoons coarse salt
- 1 pound dried spaghetti or linguine
- 1/4 cup extra virgin olive oil
- 5 cloves garlic, thinly sliced
- 1 teaspoon red pepper flakes
- 1 cup reserved starchy pasta water (plus more if needed)
- 1/4 cup fresh parsley, chopped
- 1/4 cup grated Parmesan cheese (optional)
Instructions:
- Bring four quarts of water to a fierce, rolling boil. Add two hefty tablespoons of coarse salt. The water should taste noticeably salty.
- Add the dry pasta to the boiling water. Do not stir for the first 3 to 4 minutes. Allow the strands to settle and fuse into dense, starchy bundles.
- After 5–7 minutes, check the pasta. Cook until the exterior is pliable, about 2 minutes shy of the package time. Scoop out exactly 1 cup of the thick, cloudy starchy water and set aside. Drain the clumped pasta quickly, but do not rinse.
- In a large sauté pan, heat the olive oil over medium-low heat. Add the thinly sliced garlic and red pepper flakes. Cook for 3–4 minutes until the garlic just starts to turn light golden brown. Do not burn the garlic.
- Increase the heat slightly. Pour in the reserved starchy pasta water. Stir vigorously and scrape up any browned garlic bits. The high starch water and oil will instantly emulsify, creating a gorgeous, creamy sauce.
- Add the clumped pasta to the sauce. Using a sturdy wooden spoon, gently fold the pasta to coat the outer strands. Do not violently stir. If the pasta is too dry, add another 1/4 cup of starchy water or broth.
- Cover the pan for 60 seconds to trap heat and moisture, allowing the sauce to penetrate the clumps. Uncover, and use the side of your wooden spoon to make gentle cutting motions, encouraging the largest clusters to separate into smaller, still-fused bundles.
- Remove from heat immediately. Stir in the chopped fresh parsley and grated Parmesan cheese. Serve hot, enjoying the rustic, toothsome texture.