• In a nonstick skillet over low heat, combine 2 tablespoons of olive oil, the minced garlic, red pepper flakes, and ¼ teaspoon salt. Stir frequently while cooking until the garlic becomes fragrant, starts to foam, and turns a pale golden color (about 10 minutes). Move mixture to a bowl, then blend in the remaining tablespoon of oil and the garlic paste.
• While the garlic cooks, bring 2 quarts of water to a boil in a large pot. Add the spaghetti along with 1½ teaspoons of salt and cook until the noodles are al dente. Set aside ½ cup of the pasta water before draining.
• Return the drained pasta to the pot. Add 1 tablespoon of the reserved pasta water to the garlic mixture and stir to loosen it. Mix in parsley and lemon juice. Pour this mixture over the pasta and toss to evenly coat. Add more reserved water as needed to adjust the texture.
• Season with salt and pepper to taste. Serve immediately, garnished with Parmesan cheese.

Variations:

Spaghetti with Garlic, Olive Oil, and Fennel

• Add 1 fennel bulb (cored and thinly sliced), ½ cup water, and 2 teaspoons extra-virgin olive oil.
• Sauté fennel in a covered pan for 3 minutes, then uncover and cook until browned and tender (about 5 minutes).
• Stir cooked fennel into pasta along with garlic mixture.

Spaghetti with Garlic, Olive Oil, and Artichokes

• Use 9 ounces frozen artichoke hearts, thawed and patted dry.
• After making the garlic mixture, heat 2 teaspoons olive oil in the same skillet, then sauté artichokes with ⅛ teaspoon salt until lightly browned (4–6 minutes).
• Combine with garlic mixture and pasta.

How to Make Garlic Paste:

• Finely mince garlic, then sprinkle with a pinch of salt. Use the side of a chef’s knife to mash the garlic repeatedly until it becomes a sticky paste.