Spaghetti with Garlic

Ingredients

• 0.5 cup parsley fresh finely chopped
• 1.5 large heads cloves separated ( 30)
• 1.5 teaspoons lemon zest fresh finely grated
• 5.5 tablespoons olive oil extra virgin extra-virgin
• 4 servings parmesan finely grated
• 0.3 teaspoon pepper dried red hot
• 0.3 teaspoon salt 
• 1 lb pasta like spaghetti 

Equipment

• bowl
• frying pan
• pot
• slotted spoon
• colander

Directions

1. Peel garlic without crushing cloves and thinly slice lengthwise as evenly as possible (you should have about 1 cup; peel and slice more if necessary). Cook garlic in 4 tablespoons (1/4 cup) oil in a 12-inch nonstick skillet over moderately low heat, stirring occasionally, until just golden, 7 to 10 minutes.
2. Transfer garlic with a slotted spoon to a bowl. (Garlic will crisp as it cools.)
3. Add hot pepper flakes to skillet and cook, stirring, 1 minute, then remove skillet from heat.
4. Meanwhile, cook spaghetti in a 6- to 8-quart pot of boiling until al dente. Reserve 1 cup cooking water, then drain spaghetti in a colander. Stir zest and salt into oil in skillet, then add spaghetti, parsley, and 1/2 cup reserved cooking water. Toss over moderately high heat until combined well, 30 seconds to 1 minute, adding enough reserved cooking water to keep spaghetti moist.
5. Add half of garlic and toss.
6. Remove from heat and toss pasta with remaining 1 1/2 tablespoons oil and salt and pepper to taste.
7. Transfer to a serving bowl and sprinkle with remaining garlic.