Recipe(tried): Spaghetti or Linguini with Garlic and Oil (Rao's, Sopranos and Gourmet magazine)

Dear Chastity, The following are some recipes I have tried. They are delicious.

LINGUINI WITH GARLIC AND OIL
Source: Rao's Cookbook by Frank Pellegrino
Makes 4 servings

1 lb. linguini, uncooked
1 cup olive oil
3 large garlic cloves, peeled and minced
Pinch of dry red pepper flakes
Salt to taste
1 Tbsp. chopped parsley

Cook linguini as directed on box.

Heat oil in a large saute pan over med. heat. Add the garlic and pepper flakes and saute for 3 minutes or until garlic is golden. Add salt. Remove from heat and keep warm.

Drain linguini, reserving 1/2 cup of cooking water. Return drained linguini and reserved cooking water to pot. Place over medium heat and stir in the warm oil and garlic mixture. Using a wooden spoon, toss together for 1 minute. Remove from heat and serve sprinkled with parsley.

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LINGUINI AGLIO OLIO (LINGUNI WITH GARLIC AND OIL)
Source: the Sopranos Family Cookbook by Allen Rucker
Makes 4 servings

1/3 cup fruity olive oil
2 to 3 Tbsp. minced garlic
1 small peperoncino, crumbled (or 1/2 tsp. crushed red pepper flakes)
1/3 cup fresh chopped parsley
1 lb. linguini, uncooked
Salt

Pour the oil into a large skillet. Add the garlic and pepperoncini and cook, stirring over med-high heat for 3 min. or until garlic is light golden brown. Stir in the parsley and turn off the heat.

Meanwhile, cook the pasta according to box directions.

Set a side a cup of the cooking water. Drain the pasta and add it to the skillet with the sauce. Cook over medium heat tossing until the pasta is well coated with the sauce. Add a little of the reserved cooking water if the pasta seems dry. Serve immediately.

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SPAGHETTI WITH GARLIC
Source: Gourmet magazine, September 2004
Makes 4 main-course servings

"The secret to this dish is perfectly golden garlic. Pale garlic won't crisp properly while cooling, whereas overcooked garlic will be bitter."

About 1 1/2 large heads garlic, separated into cloves (about 30)
5 1/2 tablespoons extra-virgin olive oil
1/4 teaspoon dried hot red pepper flakes
1 lb spaghetti, uncooked
1 1/2 teaspoons finely grated fresh lemon zest
1/4 teaspoon salt
1/2 cup finely chopped fresh flat-leaf parsley
Accompaniment: finely grated Parmigiano-Reggiano

Peel garlic without crushing cloves and thinly slice lengthwise as evenly as possible (you should have about 1 cup; peel and slice more if necessary). Cook garlic in 4 tablespoons (1/4 cup) oil in a 12-inch nonstick skillet over moderately low heat, stirring occasionally, until just golden, 7 to 10 minutes. Transfer garlic with a slotted spoon to a bowl. (Garlic will crisp as it cools.) Add hot pepper flakes to skillet and cook, stirring, 1 minute, then remove skillet from heat.

Meanwhile, cook spaghetti in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1 cup cooking water, then drain spaghetti in a colander. Stir zest and salt into oil in skillet, then add spaghetti, parsley, and 1/2 cup reserved cooking water. Toss over moderately high heat until combined well, 30 seconds to 1 minute, adding enough reserved cooking water to keep spaghetti moist. Add half of garlic and toss. Remove from heat and toss pasta with remaining 1 1/2 tablespoons oil and salt and pepper to taste. Transfer to a serving bowl and sprinkle with remaining garlic.