Recipe

Step 1: Bring a large pot of water to a boil over high heat and add 2 tbsp salt. Add the linguine and stir well. Cook, stirring occasionally, for 8 minutes, or until al dente, tender but not mushy. Try to time it so that the garlic (below) is done when the pasta is ready.

Step 2: While the pasta cooks, place a large skillet over low heat and add the oil, garlic, 1 tsp salt, and red pepper flakes. Cook and stir for 3 minutes, or until the garlic softens and then becomes light golden. It is important not to let the garlic get too brown, as this will result in a bitter, unpleasant taste.

Step 3: Drain the pasta in a colander set in the sink, reserving about 1/4 cup of the starchy cooking water. Add the pasta and the reserved pasta water, a little at a time, to the garlic mixture. Toss well to aerate the pasta, making the sauce slick and creamy. Sprinkle in the parsley, toss well to coat evenly, and season with salt and black pepper.

Step 4: Transfer the pasta to a large warm serving bowl or divide among four warm shallow bowls. Pass the grated cheese around the table for serving.

Reprinted with permission from JoAnn Cianciulli’s MasterChef cookbook and MasterChef Kitchen (2010 Rodale).