Spaghetti with Oil and Garlic

Ingredients

• 3/4 cup good olive oil
• 12 garlic cloves, peeled and thinly sliced
• 1/2 teaspoon red chili flakes
• 1/2 teaspoon salt
• 1/2 lemon
• Large handful chopped flat-leaf parsley
• 1 pound spaghetti

Directions

Set a small skillet over very low heat and warm the olive oil with the sliced garlic; the oil should more than coat the pan so the garlic can steep rather than fry. As soon as the garlic looks opaque, stir in the chili flakes and salt, then squeeze in the lemon. Take the pan off the heat; the garlic will start to turn lightly golden at the edges. Once the oil has cooled a bit, fold in the parsley and let it wilt softly. Meanwhile, boil the spaghetti in plenty of well-salted water until al dente. Drain it, move it to a serving bowl, pour the warm garlic oil over the top, and toss everything together with tongs. Add another drizzle of olive oil if you like.