Title: Spaghetti with garlic & olive oil
 Categories: Pasta
      Yield: 6 Servings
 
    1/2 c  Extra-virgin olive oil
     12    Garlic cloves -- thinly
           Sliced
    1/2 ts Red chile flakes
    1/2 ts Salt
    1/2    Lemon
      1 bn Italian parsley -- chopped
      1 lb Spaghetti
           Garlicky Breadcrumbs
 
  Heat the olive oil gently with the garlic in a small skillet. When the
  garlic turns opaque, add the red chile pepper flakes, and the salt.
  Squeeze the lemon into the hot oil. Turn off the heat and let the
  garlic turn light golden at the edges. The garlic will continue to
  cook in the hot oil. When the oil has cooled somewhat, add the
  parsley.
  
  Meanwhile, cook the spaghetti in abundant boiling salted water until
  al dente. Drain the pasta well in a colander and place in a shallow
  serving dish. Pour the warm olive oil with the garlic, chile and
  parsley over the pasta. If desired, drizzle more extra-virgin olive
  oil on top. Top with a handful of Garlicky Breadcrumbs.
  
  Drizzle a little olive oil in a pan along with minced garlic. Toss to
  coat while adding bread crumbs, salt and pepper.
  
  featured by Chefs Mary Sue Milliken and Susan Feniger on weekly radio
  program Good Food on KCRW 89.9FM in Los Angeles, feature recipes from
  their restaurant (the Border Grill), their cookbooks (Mesa Mexicana
  and City Cuisine), or others' cookbooks.  web page dated May 11, 1996.