Made by James Delmage

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Sometimes the most satisfying dishes are the simplest. In under 15 minutes, you’ve got an elegant, pantry-friendly meal that tastes like a trattoria classic.

Directions

1. Bring a large pot of salted water to boil and cook the linguine to 1 minute less than al dente.
2. Heat a large pan to medium-low with the extra virgin olive oil and add the garlic. Once the garlic turns golden (about 3-4 minutes) add the red pepper flakes and cook for 30 seconds more.
3. Add 1 ladle of pasta water to the garlic and oil and turn the heat to medium.
4. Add the linguine and toss or mix to coat. Add more pasta water if it starts to dry out. Cook until the pasta is just done (around 1 minute) then remove the pan from the heat.
5. Taste the pasta and season with salt to taste. Add a big drizzle of extra virgin olive oil and all the parsley to the pan. Toss once more. If the pasta is at all dry add a couple ounces at a time of the reserved pasta water to get the consistency just right.
6. Serve immediately with grated pecorino or parmesan. Enjoy!

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