I whip my Angel Hair back and forth

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  • Coarse salt, to taste (French style grey sea salt works best)
  • 1 pound angel hair pasta
  • 6-8 cloves garlic, chopped (this works best if the garlic is chopped not pressed)
  • 1/2 cup extra-virgin olive oil
  • 1 tsp red pepper flakes
  • 2 tbsp chopped fresh parsley


  • Prepare pasta according to package directions
  • While the pasta is cooking, combine the garlic, oil, salt, and red pepper flakes in a large skillet or wok.
  • Sautee over medium heat, until the garlic softens and turns golden, about 8 minutes.
  • Drain the pasta, reserving about a 1/4 cup of the cooking water and let stand in a strainer (in the sink or something)
  • Add the pasta and the reserved water to the garlic mixture. Toss to mix well.
  • Stir in parsely
  • Top with lemon zest and a pinch of salt

Serves 4-6 (fewer if guests are vampires)