Spaghettini with Garlic and Lemon

Ingredients

• 0.5 teaspoon pepper black
• 0.5 cup parsley fresh chopped
• 4 large garlic clove minced
• 3 tablespoons juice of lemon fresh
• 2  lemon zest finely grated
• 0.5 cup olive oil extra virgin extra-virgin
• 0.5 teaspoon pepper dried red hot
• 1.5 teaspoons salt 
• 1 lb spaghettini 

Equipment

• frying pan
• pot
• colander

Directions

1. Cook pasta in a 6-quart pot of boiling salted water until al dente. Reserve 1 cup cooking water and drain pasta in a colander.
2. While pasta is boiling, cook garlic and red pepper flakes (to taste) in oil in a 12-inch heavy skillet over moderate heat, stirring, until garlic is golden, about 5 minutes. Stir in zest, then juice, salt, pepper, and 1/2 cup reserved cooking water and bring to a simmer.
3. Toss pasta in sauce with parsley. (
4. Add more cooking water if pasta seems dry.)