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Recipe for spaghetti with garlic-oil-herb sauce

Charlie Mahoney for the Boston Globe

Serves 4

Dave’s Fresh Pasta chef Jason Martin grew up in an Italian restaurant family (his grandfather owned the former Cafe Amalfi, near Symphony Hall). He says meals typically begin with small portions of pasta
(1 pound for 8 people). This simple dish is intended here as a main course. It’s too delicious to limit yourself to just a little. Serve with grated Parmesan, if you like.

Salt and black pepper, to taste
1pound spaghetti
½cup olive oil
5cloves garlic, chopped
Generous pinch crushed red pepper
1tablespoon chopped fresh thyme
1tablespoon chopped fresh oregano
¼cup chopped fresh parsley
Grated rind of 1 lemon

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook, stirring occasionally, for 8 minutes or until it is tender but still has some bite.

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2. Meanwhile, in a skillet over medium-low heat, heat the olive oil and cook the garlic, stirring often, for 4 minutes. Add the red pepper and cook 1 minute more.

3. Remove from the heat and stir in the thyme, oregano, parsley, lemon, salt, and black pepper.

4. Drain the spaghetti and without rinsing, return it to the pot. Add the garlic-herb mixture and toss until blended. Transfer to bowls. Adapted from Dave’s Fresh Pasta

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