A simple yet flavorful pasta dish that combines the aromatic essence of garlic with the richness of olive oil, topped with fresh herbs and cheese.
Boil the linguine in a large pot of salted water until al dente, then drain and reserve about a cup of the cooking water.
Reserve the pasta water as it contains starch that helps bind the sauce to the pasta.
Heat the olive oil in a small saucepan over low heat, then add the minced garlic and red pepper flakes, cooking until the garlic is golden and fragrant.
Keep the heat low to avoid burning the garlic, which can make it bitter.
Add the reserved pasta water to the saucepan, simmer for a couple of minutes to combine the flavors.
Adding pasta water helps create a cohesive sauce that clings to the pasta.
Toss the cooked linguine with the garlic oil mixture in a serving bowl until evenly coated.
Toss the pasta immediately to ensure it absorbs the flavors of the sauce.
Sprinkle the dish with grated Romano cheese and fresh parsley before serving.
Serve immediately for the best taste and texture.
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