1/2teaspooncrushed red pepper(or more! how hot do you like it?)
1/2cupfinely chopped parsley
juice of one lemon
1/2cupgrated Parmesan cheese
salt and freshly ground black pepper
Bring a large pot of salted water to boil. Add pasta and cook according to package directions, until al dente. (see recipe note) Drain, reserving 1/2 cup or more of the cooking liquid.
Meanwhile, heat olive oil in a skillet over medium heat. Add garlic; cook and stir until garlic is tender and very lightly brown (take care not to burn it!). Stir in crushed red pepper. Add pasta and remove from heat; gently toss to coat, adding pasta water if you like to reach your desired consistency.
Add parsley and lemon juice and toss again. Season to taste with salt and freshly ground black pepper.
Serve topped with grated Parmesan cheese.
If possible, time the cooking of your pasta to coincide with the sauce so you can use a pasta spoon to scoop it directly into the pan, bringing with it some of the cooking liquid.