Cooking Light April 2011, p. 183
¼ cup
olive oil, divided
3 garlic
cloves, minced
½
teaspoon crushed red pepper
6 quarts
water
3 ¼
teaspoons kosher salt, divided
8 ounces
uncooked fettuccine
½ cup (2 ounces) grated fresh Parmesan cheese
1/3 cup
coarsely chopped fresh flat-leaf parsley
Heat a large skillet over medium heat. Add 2 tablespoons oil;
swirl to coat. Add garlic; cook 30 seconds, stirring constantly. Stir in pepper.
Remove from heat.
Bring 6 quarts water and 1 tablespoon salt to a boil in a
large pot. Add pasta; cook 8 minutes or until almost al dente.
 |
| Be sure you read the instructions on the pasta itself - basically undercook it just a little. |
Drain pasta in a
colander over a bowl, reserving ½ cup cooking liquid. Add hot pasta, reserved
cooking liquid, remaining ¼ teaspoon salt, and cheese to garlic mixture.
Increase heat to medium-high; cook 2 minutes or until pasta is al dente,
tossing to combine. Remove from heat. Add parsley; toss.
 |
| The parsley makes it look so happy! |
Place 1 ½ cups pasta
on each of 4 plates; drizzle each serving with 1 ½ teaspoons olive oil.
 |
| Served up with a nice grilled duck breast! |
My Rating: 4/5 "The pepper makes this a zippy little treat that pairs well with other, blander dishes. It's short on cost and long on flavor!"
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