Restaurant Style Aglio-e-olio Recipe

– 3/4 lb capellini pasta (you can use whole wheat or durum semolina noodles) – 1/3 cup extra virgin olive oil + more for serving – 1/3 cup lemon juice freshly squeezed – 9 large cloves garlic minced or grated – 1/2 tsp red pepper flakes or 1 fresh red chili

Ingredients

Boil a pot of water and add plenty of sea salt until it tastes like the sea.

Add the noodles and cook them according to the package instructions for a slightly firm ("al dente") texture. Don't cook them longer than instructed. Save 2 cups of the starchy pasta water, then drain the noodles in a colander.

Put the drained noodles into a bowl of ice water to stop them from cooking further. If you can, add some ice cubes to the water.

 Boil a pot of water and add plenty of sea salt until it tastes like the sea. .Add the noodles and cook them according to the package instructions for a slightly firm ("al dente") texture. Don't cook them longer than instructed.

Put the drained noodles into a bowl of ice water to stop them from cooking further.

If you can, add some ice cubes to the water. (Note: If you're really good at cooking capellini noodles and can time them perfectly with the sauce, you can skip draining and add them directly to the sauce.)