Linguine Garlic & Olive Oil Recipe

Bring water to a boil

Pour 4 liters (about 16 cups) of water into a large pot and bring to a rolling boil over high heat. Add 2 tablespoons coarse salt once boiling (water should taste like the sea).

Cook linguine

Add 12 oz linguine to the boiling water and cook uncovered, stirring occasionally, until al dente according to package instructions (usually 8–10 minutes). Begin timing when pasta is added.

Reserve pasta water

Just before draining, scoop out and reserve 1 cup of the starchy pasta cooking water. Drain the linguine in a colander and set aside (do not rinse).

Warm the oil and infuse garlic

While the pasta cooks, place a large wide skillet over medium-low heat. Add 6 tablespoons extra-virgin olive oil. When the oil is warm (it will shimmer but should not smoke), add the 6 thinly sliced garlic cloves in an even layer.

Cook garlic gently

Cook the garlic slowly, stirring or shaking the pan occasionally, until the slices are fragrant and turn a light golden color, about 3–4 minutes. Be careful not to let the garlic burn; reduce heat if browning too quickly.

Add heat and seasoning

Add 1 teaspoon red pepper flakes, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper to the oil and garlic. Stir for about 15–30 seconds to bloom the spices in the oil.

Toss pasta with sauce

Add the drained linguine directly to the skillet with the garlic oil over low to medium-low heat. Pour in about 1/2 cup of the reserved pasta water to help form an emulsion. Using tongs or two forks, toss the pasta and oil vigorously for 1–2 minutes so the sauce coats each strand.

Adjust texture

If the sauce seems dry, add more reserved pasta water a few tablespoons at a time until you reach a glossy, silky consistency (you may not use the full reserved cup).

Add finishing ingredients

Remove the skillet from heat. Stir in 1 tablespoon fresh lemon juice and 1 cup finely chopped parsley. Toss to combine. Taste and adjust seasoning with additional salt or pepper if needed.

Plate and garnish

Divide the linguine among 4 warmed plates (servings). If desired, sprinkle freshly grated Parmesan over each portion. Serve immediately with extra olive oil or pepper on the side.