Pasta Aglio e Olio

For 2

2 liters water
20 g Diamond Crystal kosher salt
150 g really good pasta (nothing in a blue box or made in America. Look for the words “Pasta di Gragnano” on the bag.)
40 g EVOO
20g garlic, diced 1/8-inch-thick
Red pepper flakes
Parsley

Bring a pot of salted water to boil. I use 2 liters of water and 20 grams of Diamond Crystal kosher salt.

Add the pasta to the water and set a timer for 2 minutes less than the al dente time on the package directions.

Add oil to a large sauté pan set over medium heat. Sauté garlic just until golden. You do not want the garlic to burn, or even get browned, or it’ll introduce bitter flavors into your dish. Adjust the heat as necessary. If you notice the garlic browning, move on to the next step.

When the garlic just turns golden, add 1/2 c pasta water and turn the heat to high. And red pepper flakes. And parsley. Boil for 2-3 minutes, then add another 1/2 c of pasta water.

Transfer pasta. Cook for two minutes over high heat, tossing constantly, adding up to another 1/2 c of pasta water as necessary. to get a nice sauce.