Instructions
- Heavily salt a large pot of water and bring to a boil. Cook paste to al dente.
- Slice the garlic cloves thinly and set aside. Pick the parsley leaves from their stems and finely chop. Add olive oil to a large saute pan and heat over medium heat until shimmering. Add the sliced garlic and stir constantly until the garlic is barely toasted. Add the red pepper flakes and remove from heat.
- Add the drained pasta, with about 1/4 cup reserved pasta cooking water. Add lemon juice and parsley and toss to combine. Season with salt and pepper and serve (use a meat fork to twirl a serving).
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