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Boil your pasta in well salted water (spaghetti or linguine work fine), then mince 4 galic cloves. In a saute pan, add 1/3 cup olive oil, the minced garlic and 1 tsp red pepper flake. Heat through over medium heat but don't brown the garlic. Once the oil has taken a golden red hue, toss in the pasta along with 1 cup of the pasta water. Let it reduce until the sauce takes on an even consistency, the starch from the pasta water should quickly suspend the oil but let it reduce just a little. A very minimalist and very Italian dish that warms the soul, great with an acidic Italian wine like an Abruzzo or Valpolicella.
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