Space Station Lambda

This is a simple Italian dish of pasta with garlic, spices and olive oil that tastes just great.

An excellent base recipe can be found at the bottom of Family Secrets #51.

For your convenience:

Spaghetti Aglio e Olio

Serves four

• 1 lb. dried long pasta
• 1/2 cup olive oil
• 4 medium garlic cloves
• Paprika
• 1 tsp. salt
• Freshly ground black pepper
• Red pepper flakes (optional)
• 1 or 2 Tblsp. minced fresh herbs such as parsley, fresh oregano or a mixture (optional)
• Freshly grated Parmesan (pass separately)

Bring a large pot of salted water to the boil. Cook the pasta al dente and drain, saving about 1/2 cup of the pasta water. While the pasta is cooking, gently warm the olive oil in a large sauté pan, add the garlic either slivered or minced and heat just until the garlic turns golden. If you are using the red pepper flakes, add them here. Remove garlic or not according to your taste. Set oil aside until pasta is drained. Place oil back on medium low flame and toss pasta, in the sauté pan, with salt until well coated. If the pasta seems dry add dribbles of the pasta water. Add herbs and just heat through. Serve immediately with a good grind of black pepper, and pass the grated cheese at table. I also like to have a cruet of olive oil on the table so diners may add a drizzle if they wish.

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