Ingredients
8 ounces dried linguine (of course fresh pasta would be wonderful)
4 to 6 Tablespoons extra virgin olive oil
10 to 12 large cloves garlic, finely chopped
1 cup (packed) chopped fresh Italian flat leaf parsley
1/2 cup freshly grated Pecorino Romano or Parmesan cheese
Salt and freshly ground pepper to taste
Preparation
Cook the pasta in salted boiling water, drain and return to the pot or a serving bowl, saving a little of the pasta water. When the pasta is nearly cooked, heat the oil in a large skillet to hot, but not smoking.
Add the garlic and lower the heat, stirring constantly for 2 to 3 minutes. Do not let the garlic burn.
Add three quarters of the parsley, and salt and pepper to taste. Remove from heat.
Pour the sauce over the linguine and toss thoroughly, adding a little of the pasta water if desired. Top with the grated cheese and remaining parsley.
