Food Network: Fiery Angel Hair Pasta

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Fiery Angel Hair Pasta
Recipe courtesy Giada De Laurentiis

Ingredients
1 pound angel hair pasta
1/2 cup Chili Oil, recipe follows
1/2 cup chopped fresh Italian parsley leaves
1 lemon, juiced
2 tablespoons lemon zest
Coarse sea salt
Dried crushed red pepper flakes
1/2 teaspoon grated lemon peel, optional
2/3 cup freshly grated Parmesan

Instructions
Bring a large pot of salted water to a boil. Add the angel hair pasta
and cook until tender but still firm to the bite, stirring occasionally, about 6 to 8 minutes.
Drain, reserving 1 cup of the pasta water.

Stir the oil, parsley, lemon juice and lemon peel in a large serving bowl. Add the cooked pasta and
toss with enough reserved pasta water, 1/4 cup at a time, to moisten. Season the pasta with salt and
red pepper flakes, to taste. Sprinkle grated lemon peel over pasta for extra flavor and texture.
Sprinkle with the Parmesan and serve.

Chili Oil:
2 cups olive oil
4 teaspoons dried crushed red pepper flakes

Combine the oil and crushed red pepper flakes in a heavy small saucepan. Cook over low heat until a
thermometer inserted into the oil registers 180 degrees F, about 5 minutes.

Remove from heat. Cool to room temperature, about 2 hours. Transfer the oil and pepper flakes to a
4-ounce bottle. Seal the lid. Refrigerate up to 1 month.

Yield: 2 cups
Prep Time: 2 minutes

Cook Time: 5 minutes
Inactive Prep Time: 2 hours