1 bulb of garlic, roasted
3/4 lb thin spaghetti
1/3 cup good olive oil plus 2 Tbsp
a pinch of red pepper flakes
1/2 cup pine nuts
a heaping 1/3 cup fresh parsley, finely minced and measured after chopping
salt and fresh cracked pepper
juice of 1/2 lemon
Cook the pasta.....
Heat a couple of tablespoons of oil in a pan and toast the pine nuts until golden brown. Watch them carefully so they don't burn. Remove them and set aside.
Squeeze the roasted garlic out of each clove, and roughly chop.
Add 1/3 cup olive oil back in the same pan, along with the lemon juice, red pepper flakes and garlic. Heat the oil to a sizzle, mashing the garlic with the back of a wooden spoon. Heat for a minute or two, but don't get it so hot that the garlic starts to toast or burn.
When the pasta is done, remove it with tongs directly into the hot oil and garlic. Toss well.
Add in the parsley, salt, and pepper. Toss well again.
Serve with a generous amount of Cheese.