This dish, with its
simplicity,
verges on the
sublime. If
done correctly,
it will bring
great joy and happiness to you and the people you
share
it with.
The secret to this dish is to infuse the olive oil with the garlic. Start
by coarsely mincing about 5 or 6 garlic cloves, more if you like. Then,
using a garlic press, press the garlic into a sauce pan. Pressing the garlic
will release the juices, allowing the flavors to diffuse throughout the
oil.
USE ONLY EXTRA VIRGIN OLIVE OIL.
Pour olive oil into the sauce pan, enough to cover the bottom and all the
garlic. Err on the side of more oil, since any excess oil will magically
stay in the sauce pan anyway. Stir the mixture with a wooden spoon. Let
the mixture stand while you cook the spaghetti, allowing the flavors to meld.
Bring a large pot of salted water to boil. The water MUST BE SALTED!. Don't
ruin the dish by not salting the water.
USE ONLY ITALIAN SPAGHETTI.
Place the spaghetti in the boiling water. Usually, a pound of dry spaghetti
feeds four. A portion of the spaghetti may stick out of the water. As the
spaghetti softens, coax the part that is sticking out underwater.
Don't abandon the spaghetti. Separate the noodles from one another. Once
you have assured yourself that the noodles are not sticking
to each other, let it be. Cooking time is about 9-11 minutes, depending
on the variety. Don't overcook the noodles.
Drain the noodles using a colander. As the noodles drain, heat the olive
oil and garlic on high, bringing the garlic to a boil, stirring as you go.
This will mellow the flavor of the garlic. Be sure not to burn the garlic.
Turn off the heat and add the noodles. Mix so the oil covers the noodles.
Serve using spaghetti tongs, this will leave any excess oil in the pan.
Top generously with grated parmesan or romano cheese.
Serve with an chilled dry Italian white wine, one that will complement
the spiciness of the dish. For example a Pinot Grigio. And, bread.
Makes my mouth water, just thinking about it.