Active Time

　　15 min

　　Total Time

　　25 min

　　

Ingredients

Makes 4 main-course or 6 to 8 side-dish servings

　　1 lb spaghettini or capellini

　　4 large garlic cloves, minced

　　1/2 to 3/4 teaspoon dried hot red pepper flakes

　　1/2 cup extra-virgin olive oil

　　Finely grated zest from 2 lemons

　　3 tablespoons fresh lemon juice

　　1 1/2 teaspoons salt

　　1/2 teaspoon black pepper

　　1/2 cup chopped fresh flat-leaf parsley

　　

Step 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.

　　

Step 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.

　　

Step 3

Toss pasta in sauce with parsley. (Add more cooking water if pasta seems dry.)