Ingredients
2 teaspoons coarse salt
1 pound whole-wheat linguine
1/3 cup extra-virgin olive oil
4 garlic cloves, 2 minced and 2 thinly sliced
1/2 teaspoons crushed red-pepper flakes
1/3 cup fresh flat-leaf parsley, chopped, plus more for sprinkling
Zest of 1 large lemon
Preparation
Bring a large pot of water to a boil; add 1 teaspoon salt and the pasta. Return to a boil, and cook according to package instructions until al dente. Drain.
Meanwhile, heat oil in a large skillet over medium-low heat until hot but not smoking. Add garlic, and cook, stirring constantly, until golden, about 3 minutes. Stir in red-pepper flakes and parsley. Remove from heat.
Add pasta and remaining teaspoon salt to skillet. Toss until pasta is well coated. Transfer to a bowl, and sprinkle with zest and more parsley.
