Linguine Aglio e Olio   from Cooking School Secrets for Real World Cooks by Linda Carucci, May 2005 Whenever my Grandmother Guglietta served linguine or spaghettini with olive oil and garlic, she had us kids tuck a napkin inside our collars before we were allowed to start twirling the slick strands. She often made Linguine Aglio e Olio (pronounced lin-gwee-neh ahl-yo eh ol-yo) on Fridays as an accompaniment to Braised Calamari in Red Sauce or other fish dishes, mercifully omitting the crushed red pepper flakes from the kids' servings. I loved this chewy, garlicky pasta so much that "eye-yo oh-yo" was the first lunch I cooked without a recipe as a kid. Somewhere along the line, I mastered the pronunciation…and came to appreciate those chile flakes. Serves 3 or 4 as a side dish 1/3 cup bold-tasting extra virgin olive oil 3 to 5 large cloves garlic, cut crosswise into thin slices (see Secrets below) 1/4 to 1/2 teaspoon crushed red chile flakes, divided (see Secrets below) 8 ounces dried linguine, vermicelli, or spaghettini Kosher salt 1. Bring a 4-quart pot of water to a boil for the pasta. 2. Set aside a small, fine-mesh strainer on top of a tempered glass or heat-resistant bowl for straining the hot garlic oil. 3. Prepare the garlic oil: Place olive oil and sliced garlic in a heavy 1-quart saucepan or 6-inch skillet. Place over lowest heat and heat the oil until garlic starts to turn from golden to dark brown, about 5 minutes. Immediately strain the oil into the reserved bowl and add 1/4 teaspoon chili flakes. Discard garlic chips, or chop and set aside to add to the pasta before serving. Set aside the garlic oil. 4. Cook the pasta: Add enough salt to the boiling water to make it taste like the ocean. Cook pasta according to package directions, stirring occasionally, until pasta is al dente. Drain pasta. 5. Return empty pasta pot to burner (with heat turned off). Reserve about 2 tablespoons garlic oil. Add remaining garlic oil with chile flakes to hot pot. Add 1 teaspoon salt and swirl to blend. Add linguine and toss with tongs to coat evenly with oil. Taste and add more garlic oil, salt, or red pepper, if necessary. (If there's leftover garlic oil, cover and refrigerate for up to a few days.) Use in a stir-fry or to season steamed vegetables. If desired, add the reserved chopped garlic. Serve immediately in warmed bowls. Recipe Secrets If you notice a green germ inside—or sprouting out from—your garlic, be sure to remove it. (A crab or lobster pick works well here.) Part of the natural life cycle of the garlic plant, the germ has an unpleasant, sharp flavor and can be difficult to digest. The secret to bringing out the sweet flavor in garlic when making garlic oil is to heat the sliced cloves as slowly as possible in the oil. As soon as the garlic starts to change from golden to dark brown, take the pan off the heat, and strain the oil. Garlic oil is perishable and must be stored in the refrigerator. Don't underestimate the importance of salt here, both in seasoning the pasta cooking water, and in bringing out the garlic flavor in the finished dish. The amount of garlic you use in this dish depends on personal preference. If you find the finished dish isn't strong enough, first add a little salt to bring up the flavors. If desired, toss in the chopped, fried garlic slices from the garlic oil. Or, supplement with a sprinkling of good-quality garlic powder and make a note to use more fresh garlic next time. Be sure your crushed chile flakes aren't leftover from the last millennium. This simple preparation depends on their full flavor for a bold, vibrant kick. Recipe Testers' Comments "Excellent! I sometimes have a problem with garlic—even though I used five cloves, slow cooking it and using just the flavored oil eliminated some of the harshness. Very good recipe—easy, quick, satisfying to eat--Italian comfort food. Served with grilled pork chops with your Mango Salsa, grilled asparagus, and spinach salad." "Amazing how such a simple dish can taste so delicious. This is a winner! So easy this is going in my college daughter's cookbook. Used 1/2 teaspoon chile flakes—wasn't too hot. Used five garlic cloves—wouldn't hurt to use more. Didn't use the reserved two tablespoons oil. Good idea to stress using a lot of salt in the cooking water." "Very easy to make. The most timid cook could make this successfully. I love the pepper flakes with the specks of red throughout the pasta. Great flavor from the garlic oil and spicy pepper flakes." "Yum! Enjoyed the fried garlic—used all five cloves. Perfect substitute for rice or potatoes. Nice and flavorful, but doesn't take away from the entrée." Copyright Linda Carucci. All rights reserved.