Olive Oil and Garlic Sauce

NOTE: The key to aglio e olio (garlic and oil) is to cook the garlic slowly to tame its bite but without causing it to burn and become bitter. It's hard to make this sauce with much less oil (the pasta will be bland and dry), but the variation with lemon juice does use fewer tablespoons. Put the pasta (use either linguine or spaghetti) in the water just before starting the sauce.

1. Place oil, garlic, and 1¹/₂ teaspoons salt in small skillet. Turn heat to medium-low and cook, stirring often, until garlic becomes a rich, golden color, about 5 minutes. Do not let garlic brown.

2. Remove skillet from heat. Stir in parsley, and pepper to taste. Reserve ¹/₄ cup pasta cooking water and use as needed to moisten sauce.

VARIATIONS:

Spicy Olive Oil and Garlic Sauce

Add ¹/₂ teaspoon dried red pepper flakes to oil with garlic.

Olive Oil and Garlic Sauce with Lemon

Reduce oil to ¹/₃ cup and add 2 tablespoons lemon juice along with parsley.