Pasta Aglio e Olio (Basic Version)

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1. 1
   Bring 2 quarts of salted water to a boil in a wide, high-walled sauté pan.
   ▶ ≈27:58
2. 2
   Add pasta to the boiling water and cook 1 minute shy of al dente. Drain, reserving 1 cup of pasta cooking water. Toss with 1 tbsp olive oil and cover to keep warm.
   ▶ ≈33:01
3. 3
   In a separate pan, combine 1/4 cup olive oil with sliced garlic in a cold pan over medium heat. Once the garlic begins to bubble, reduce heat to low and stir frequently until golden, about 3-5 minutes.
   ▶ ≈29:48
4. 4
   Add crushed red chili flakes and cook for another 30 seconds, then increase heat to medium until garlic begins to audibly sizzle.
   ▶ ≈41:47
5. 5
   Add the par-cooked pasta to the oil with 1/4 cup pasta cooking water. Toss to combine and cook over medium heat for 1-2 minutes.
   ▶ ≈43:10
6. 6
   Add the chopped parsley, lemon juice, and another 1/4 cup pasta cooking water, and cook for another minute.
   ▶ ≈44:04
7. 7
   Season to taste with salt and pepper and toss vigorously to emulsify the water with the oil, creating a viscous sauce. Adjust consistency with additional pasta water as needed.
   ▶ ≈45:07
8. 8
   Serve immediately, garnishing with additional garlic slices and parsley on top.
   ▶ ≈47:30