Spaghettini With Oil and Garlic

1 pound spaghettini

½ cup extra-virgin olive oil

4 cloves garlic, finely chopped

3 sprigs parsley, stems removed, leaves chopped (or more, if desired)

Pinch hot pepper flakes

Salt, to taste

Bring a large pot of lightly slated water to a boil. Add the pasta and cook according to package directions until al dente.

Meanwhile, in a large, heavy-bottomed skillet over medium-low, heat the olive oil. When it is just warm add the garlic, parsley and hot pepper. Cook until the garlic is soft, turning off the heat just as the garlic starts to sizzle. Don't let it brown or burn.

Drain the pasta, reserving some of the cooking water. Add the noodles and a pinch of salt to the skillet and toss. If needed, add a bit of the reserved cooking water to loosen the sauce. Serve immediately.

Serves four.

"The Art of Simple Food" by Alice Water (2007 Clarkson Potter, $35)