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Ryan's Linguine Aglio e Olio

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Garlic
Olive oil
Crushed red pepper
Linguine
Parmesan
Salt and pepper

Pour a generous amount of olive oil in a pan.  Heat over low flame.  Make a good pile of garlic (“more than looks ‘decent’ and you’re on the right track”).  Using a sharp knife crush it, mince it, paste it.  Add to the pan along with a bit of crushed red pepper.  Turn the flame down as low as possible, and sweat it (“Do not fry or burn the garlic!”).  Add a pinch of salt.  The garlic will become a sweet pungent mush, and when you can’t resist the smell any longer, hold off a few minutes more, and then cook about 1 lb of linguine.  Combine all, with a bit more olive oil and salt and pepper to taste. Serve with grated Parmesan to 4 regular people, or 2 glutinous foodies.

 

 

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