Basic Garlic and Oil Sauce for Perfect Pasta (Rachael Ray)

Ingredients

• 1 lb spaghetti

The Perfect Sauce

• 4 tablespoons olive oil
• 6 anchovy fillets
• 6 garlic cloves, chopped
• red pepper flakes, to taste
• black pepper, to taste
• 1 cup pasta water
• 1 bunch fresh parsley, chopped

Directions

1. 1

   Bring a pot of water to rolling boil, then add spaghetti.

2. 2

   While that is working, heat anchovies with oil in a large skillet over MEDIUM heat. The anchovies will "melt" in the oil, use the tip of your spoon to break into small pieces.

3. 3

   Lower heat and add garlic pieces and pepper seasonings; let garlic cook in anchovy oil, stirring frequently . . . watch carefully to avoid garlic over-cooking!

4. 4

   When pasta is almost "al dente," dip out one cup of the water, and pour into the pan with the anchovy-garlic; stir in, then add parsley; set aside.

5. 5

   Drain water from pasta; dump into warmed bowl, pour sauce over pasta, toss for ONE MINUTE.

6. 6

   Serve immediately.

7. 7

   ALTERNATIVE ADD-INS:

8. 8

   Finely chopped broccoli instead of parsley.

9. 9

   Bacon crumbles -- mmm!

10. 10

    Use orecchiette pasta (bowl/shell shapes), then add 8 oz. sausage with the garlic, 2°C broccoli rabe; cook until sausage is no longer pink.

11. 11

    Use fusilli (curly pasta) instead of spaghetti. Then: How about 2 teaspoons thyme & oregano with the parsley; once the garlic is cooked, add 2 thinly sliced jarred roasted red peppers. Pretty!

12. 12

    Seafoody Linguine: Once the garlic is cooking: add 3 doz littleneck clams, cover skillet, steam until clams open (about 5 minutes) -- or if you live far from a fresh seafood market (like me!), use 3 or 4 cans of clam meat, skip the steaming part and go right to the table!