Border Grill Spaghetti with Garlic and Olive Oil

Heat the olive oil gently with the garlic in a small skillet. When the garlic turns opaque, add the red chile pepper flakes, and the salt. Squeeze the lemon into the hot oil. Turn off the heat and let the garlic turn light golden at the edges. The garlic will continue to cook in the hot oil. When the oil has cooled somewhat, add the parsley.

Meanwhile, cook the spaghetti in abundant boiling salted water until al dente. Drain the pasta well in a colander and place in a shallow serving dish. Pour the warm olive oil with the garlic, chile and parsley over the pasta. If desired, drizzle more extra-virgin olive oil on top. Top with a handful of Garlicky Breadcrumbs.

Drizzle a little olive oil in a pan along with minced garlic. Toss to coat while adding bread crumbs, salt and pepper.

Recipe Source: Chefs Mary Sue Milliken and Susan Feniger on weekly radio program Good Food on KCRW 89.9FM in Los Angeles, where they feature recipes from their restaurant (the Border Grill), their cookbooks (Mesa Mexicana and City Cuisine), or others\' cookbooks.