The Basics: How to Make Garlicky Spaghetti

Put a big pot of water on the stove
and add generous amounts of salt. The water should taste
like the ocean. Let it come to a rapid boil over high heat.

Add the spaghetti and immediately
stir to submerge all of the pasta. Don’t add oil to the water.
Set the timer for the number of minutes indicated on the
pasta packaging. Keep the water boiling rapidly, and stir the pasta
occasionally.

Peel the garlic, then smash the
cloves with the side of your knife and mince them.

When the pasta is near its cooking time, ladle
out about a cup of the pasta water into a small bowl or a heatproof
measuring cup.

Take the pot off the stove using oven mitts
so you don’t burn your hands, and strain the pasta in a
colander. Don’t rinse the pasta.

Put the empty pot back on the stove over
medium-low heat. Add a decent amount of olive oil (count to
three while pouring). Add the garlic, a shake of red chile
flakes (optional), and salt and pepper. Cook for a minute or so, stirring
and making sure the garlic doesn’t burn.

Put the pasta back in the pot, add half of
your reserved pasta water, and stir to coat. Add the rest
of the pasta water, and stir again. You want the pasta to have a little bit
of a sauce rather than being fried spaghetti. Add more salt and
pepper to taste. Turn off the heat. Grate
Parmesan cheese on your pasta, if you like, and serve.

-FnF_GK