Fettuccine with Olive Oil, Garlic, and Red Pepper

Ingredients

• 1/4 cup extra-virgin olive oil, divided
• 3 garlic cloves, minced
• 1 tablespoon minced fresh parsley
• 1/4 teaspoon crushed red pepper
• 6 quarts water
• 1 tablespoon plus 1/4 teaspoon fine sea salt, divided
• 12 ounces uncooked fettuccine

Preparation

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