*  Exported from  MasterCook  *
 
                    Spaghetti with Garlic and Olive Oil
 
 Recipe By     : Evan Kleiman and Viana La Place, Cucina Rustica
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Pasta
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  cup           extra-virgin olive oil
   12                    garlic cloves -- thinly sliced
      1/2  teaspoon      red chile flakes
      1/2  teaspoon      salt
      1/2                lemon
    1      bunch         Italian parsley -- chopped
    1      pound         spaghetti
                         Garlicky Breadcrumbs
 
 Heat the olive oil gently with the garlic in a small skillet. When the
 garlic turns opaque, add the red chile pepper flakes, and the salt. Squeeze
 the lemon into the hot oil. Turn off the heat and let the garlic turn light
 golden at the edges. The garlic will continue to cook in the hot oil. When
 the oil has cooled somewhat, add the parsley.
 
 Meanwhile, cook the spaghetti in abundant boiling salted water until al
 dente. Drain the pasta well in a colander and place in a shallow serving
 dish. Pour the warm olive oil with the garlic, chile and parsley over the
 pasta. If desired, drizzle more extra-virgin olive oil on top. Top with a
 handful of Garlicky Breadcrumbs.
 
 Drizzle a little olive oil in a pan along with minced garlic.  Toss to coat
 while adding bread crumbs, salt and pepper.
 
 featured by Chefs Mary Sue Milliken and Susan Feniger on weekly radio
 program Good Food on KCRW 89.9FM in Los Angeles, feature recipes from their
 restaurant (the Border Grill), their cookbooks (Mesa Mexicana and City
 Cuisine), or others' cookbooks.  web page dated May 11, 1996.
 
                    - - - - - - - - - - - - - - - - - - 
 
 NOTES : Spaghetti Aglio e Olio