Spaghettini with Browned Garlic

2 tablespoons of extra virgin olive oil
1 tablespoon of garlic, thinly sliced
1/2 teaspoon of crushed hot red pepper to taste
12 ounces of spaghettini (thin spaghetti)
2 tablespoons of coarsely chopped Italian flat leaf parsley

Heat the olive oil in a small skillet over low heat until warm. Add the garlic and hot pepper and cook, stirring until the garlic is soft, 3 to 5 minutes, do not brown.

Meanwhile, cook the spaghettini in a large pot of boiling salted water until al dente, or firm to the bite 6 to 8 minutes.

Ladle about 1/4 cup of the pasta cooking liquid into a large serving bowl. drain the pasta and add to the serving bowl.

Top with the garlic and pepper infused oil. Toss the spaghettini until coated with the oil. Sprinkle on the parsley and serve at once.

Makes 4 servings