This is pretty much the traditional dish of spaghetti with garlic and oil that you would find in many Italian restaurants. I got 4 amazingly fragrant bulbs of green garlic at the farmer’s market today and this is the first thing I thought to make.
Note: Green garlic is kind of sweet, so the garlicky-ness is not as garlicky as regular garlic.
1 package spaghetti (I use gluten-free quinoa spaghetti )
1/3 cup olive oil
2 big heads of green garlic (or 4 garlic cloves)
Crushed red pepper flakes, about 1/2 teaspoon
1/2 cup pasta cooking water
Fresh parsley, a big handful
Thinly slice the garlic. Place the olive oil and garlic in a pan with sides. Cook on low heat until the garlic is softening. Add the red pepper flakes.
Get the pasta going and cook until al dente, reserving 1/2 cup of pasta cooking water.
Add the pasta water to the oil and garlic and bring to a boil, then reduce to a simmer and let it reduce just a bit.
Chop the parsley.
Using tongs, add the pasta to the oil and toss well to coat.
Take the pan off the stove and add the parsley and toss around again to coat. Let the pasta sit for a few minutes to fully absorb the flavors.
Use tongs to plate the spaghetti. Use a slotted spoon to get the extra garlics if they are left behind. Enjoy!