Pasta Aglio e Olio

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This is a fantastically simple and highly flavored Italian dish, using garlic and anchovies as the anchoring flavors. It can be used traditionally as here or with the optional additions of chopped ripe tomatoes and/or shrimp.

Ingredients

1 pound of linguine
1/4 to 1/2 cup extra virgin olive oil
8 large garlic cloves, peeled and chopped
1/2 teaspoon red pepper flakes, or to taste
2 ounce can of anchovy fillets with their oil

1/4 cup of Italian (flat-leafed) parsley, minced
Salt to taste

Freshly grated Parmesan cheese
Extra crushed red chili flakes


Directions

Cook the pasta al dente and drain, reserving a cup of cooking water. Heat the olive oil in a large skillet over medium heat and sauté all of the ingredients, except for the parsley and salt. Use a spoon to break up the anchovies until they blend into the oil. Toss the cooked pasta in the skillet along with the parsley and add salt to taste if needed. Add some of the reserved pasta cooking water if the pasta seems dry. Plate the pasta and serve with freshly grated Parmesan and extra crushed red chili flakes. Serves 4.

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