Spaghetti "Alio e Olio" (with olive oil and garlic)

Ingredients:

• 450 g spaghetti
• 3 cloves garlic, crushed
• 0.5 cups extra-virgin olive oil
• A pinch of red pepper flakes
• 2 tbsp. l. chopped parsley
• Zest of half a lemon, optional
• Freshly grated Parmesan, optional

Preparation:

1. Bring a large pot of water to a boil over high heat, then season generously with salt. Add the spaghetti and cook, stirring occasionally, until al dente, about 8 minutes.
2. While the pasta is cooking, combine the garlic, olive oil, 1 teaspoon salt, and red pepper flakes in a large skillet and cook over low heat, stirring occasionally, until the garlic is softened and golden, about 8 minutes.
3. Drain the pasta in a colander, discarding about 1/4 cup of the cooking water. Add the spaghetti and cooking water to the garlic butter. Mix thoroughly. Add the parsley and lemon zest (if using). Season with salt to taste. Transfer to a large serving bowl or divide among 4-6 plates. Sprinkle with grated Parmesan cheese, if desired.