AGLIO e OLIO
For 8oz linguini, two full portions; 4 half portions. 

THE SAUCE
8TB olive oil
6 garlic cloves sliced thinly

Very slowly fry the garlic slices until lightly browned.
Purpose here is to infuse the oil with the garlic flavor.
In turn, the oil will flavor the pasta.
When we are happy with the fragrance of the oil and the color of the garlic, stop the fry quickly by pouring ¼ cup water into the pan.

That’s the recipe.
Oily, garlicky. Hence the name, (Aglio ad olio.)

Probably better, however, to layer the flavors.

After we add the 4TB water to slow the fry, try adding one or more of these to the frying pan – to your taste:

1 small dried red chili, coarsely broken up.
2 or more canned anchovies, to our taste.
2TB leeks.
2 TB lemon zest chopped fine.
½ cup chopped fresh basil and/or parsley.
Salt and black pepper

Use your imagination.
Cook the adds for a little bit.

THE PASTA

Use a wok to boil the linguini.
Don’t have one?
It’s worth buying a wok just to boil pasta.

Stop the boil when the pasta is still chewy.
Very chewy.
Drain the pasta, quickly returning it to the wok so that the pasta retains a cup or two of the pasta water.
Add the garlic sauce and 2TB fresh lemon juice to the pasta and toss.
Vigorously heat the linguini until almost all of the remaining water is absorbed and portion into warm bowls.

On top of each bowl, sprinkle parmigiana cheese and a bit more of the fresh herbs.