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Spaghetti Aglio e Olio

Sheela Fiorenzo
  • minutes
  • Serves

INGREDIENTS

1 lb

dry spaghetti

4 tbsp

extra-virgin olive oil, divided

6

cloves garlic, thinly sliced

1/4 tsp

red pepper flakes

1/4 cup

coarsely chopped fresh flat-leaf parsley leaves

Freshly grated Parmesan or Pecorino Romano cheese, for serving