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1/4 cup olive oil, divided
3 garlic cloves, minced
1/2 teaspoon crushed red pepper
6 quarts water
3-1/4 teaspoon kosher salt, divided
8 ounces uncooked fettuccine
1/2 cup grated fresh Parmesan cheese
1/3 cup coarsely chopped fresh flat-leaf parsley
Heat a large skillet over medium heat. Add 2 tablespoons oil; swirl to coat. Add garlic; cooking 30 seconds, stirring constantly. Stir in pepper. Remove from heat.
Bring 6 quarts water and 1 tablespoon salt to a boil in large pot. Add pasta; cook for 8 minutes or until almost al dente. Drain pasta in a colander over a bowl, reserving 1/2 cup cooking liquid. Add hot pasta, reserved cooking liquid, remaining 1/4 teaspoon salt and cheese to garlic mixture. Increase heat to medium-high; cook 2 minutes or until pasta is al-dente, tossing to combine. Remove from heat. Add parsley; toss. Place 1-1/2 cups pasta on each of 4 plates; drizzle each serving with 1-1/2 teaspoons olive oil.