Ingredients

• 6 tablespoons extra virgin olive oil
• 12 garlic cloves, minced ( which means 4 tablespoons)
• 1 pound spaghetti
• 3 tablespoons minced fresh parsley
• 2 teaspoons fresh lemon juice
• 1/4 teaspoon red pepper flakes
• 1 tablespoon oil
• Grated Parmesan cheese, for serving

Directions

1. Sauté 3 tablespoons of minced garlic, and prepare the remaing ingredients in the meanwhile.

2. Bring 4 quarts water to boil in large cooking pot.

3. Cook 3 tablespoons of olive oil, 3 tablespoons of garlic, and 1/2 teaspoon salt in 10 inch nonstick skillet over low heat. Stir often, until the garlic becomes sticky and foamy, and straw-colored. This can take about 10 minutes. Once the garlic is done remove it from heat.

4. Add spaghetti, 1 tablespoon oil and 1 tablespoon salt to boiling water and cook. Stir regularly, until al dente. Reserve 1/2 cup cooking water for later use. Drain spaghetti and return spaghetti to pot.

5. Stir parsley, lemon juice, red pepper flakes, remaining 3 tablespoons olive oil, sautéed garlic, and 2 tablespoons reserved pasta cooking water into spaghetti. Season with remaining tablespoon raw garlic, salt, and pepper to taste. Add reserved pasta cooking water as needed to loosen sauce. Serve, passing the Parmesan separately.

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