Fettuccine with Olive Oil, Garlic, and Red Pepper

Ingredients

• 0.3 teaspoon pepper red crushed
• 12 ounces fettuccine barilla uncooked
• 1 tablespoon parsley fresh minced
• 3  garlic cloves minced
• 0.3 cup olive oil extra-virgin divided
• 1 tablespoon sea salt divided fine
• 6 quarts water 

Equipment

• bowl
• frying pan
• pot
• colander

Directions

1. Heat 2 tablespoons oil in a large skillet over medium heat.
2. Add garlic; cook 30 seconds or just until garlic begins to brown, stirring frequently. Stir in parsley and pepper.
3. Remove from heat.
4. Bring 6 quarts water and 1 tablespoon salt to a boil in an 8-quart pot.
5. Add pasta to pot; stir. Cover; return water to a boil. Uncover and cook 8 minutes or until almost al dente.
6. Drain pasta in a colander over a bowl, reserving 1/2 cup cooking water.
7. Add hot pasta, reserved cooking water, and remaining 1/4 teaspoon salt to garlic mixture. Increase heat to medium-high; cook 2 minutes or until pasta is al dente, tossing to combine.
8. Place 1 cup pasta mixture on each of 6 plates; drizzle each serving with 1 teaspoon remaining oil.