A true testament to the simple beauties of Italian cooking, this pasta dish is one of chef Steve Martorano's favorite late-night snacks. It's great by itself and can easily use the addition of meat or vegetables to make it a more rounded out meal.
- 1/4 Cup extra-virgin olive oil
- 3 cloves garlic, chopped
- Pinch of crushed red pepper flakes
- Pinch of Kosher salt
- 1 Tablespoon chopped fresh parsley
- 1 Pound linguine
- 1 handful Italian breadcrumbs, toasted in olive oil
Bring a large pot of salted water to a boil.
In a small sauté pan, heat the olive oil on low and cook the garlic until brown. Add the red pepper flakes, kosher salt, and Italian parsley and stir to combine.
Drop the linguine the boiling water. After about 2-3 minutes, take about 2 tablespoons of the pasta water and add it to the garlic mixture. When the linguine is done, toss it with the garlic and toasted breadcrumbs and serve.