PASTA WITH GARLIC AND OIL
WHY THIS RECIPE WORKS:
Nothing sounds easier than pasta with olive oil and garlic,but too often this dish turns out oily or rife with burnt garlic. We were after a flawlessversion of this quick classic, with bright, deep garlic flavor and no trace of bitterness orharshness.For a mellow flavor, we cooked most of the garlic over low heat until sticky and straw-colored; a modest amount of raw garlic added at the end brought in some potent freshgarlic flavor. Extra-virgin olive oil and reserved pasta cooking water helped to keep ourgarlic and pasta saucy. A splash of lemon juice and sprinkling of red pepper flakes addedsome spice and brightness to this simple, yet complex-flavored recipe.