Lynn Crawford’s Spaghetti With Olive Oil, Garlic, Chili And Lemon


  • 1 pound spaghetti
  • ¹∕³ cup extra-virgin olive oil
  • ¼ cup thinly sliced garlic (about 6 to 8 cloves)
  • ½ tsp red pepper flakes
  • Juice of ½ lemon
  • 3 tbsp finely chopped flat-leaf parsley
  • ½ cup grated Parmesan cheese


Yield:  Serves 4

  • Cook spaghetti according to package directions until al dente.
  • Meanwhile, in a large skillet set over medium-high heat, heat olive oil. Add garlic and red pepper flakes and cook until garlic is golden, about 3 minutes, stirring constantly. Remove from heat and stir in lemon juice.
  • Drain pasta, then add to skillet. Toss well to combine. Serve immediately, sprinkled with parsley and Parmesan.