Garlic Chili Flake Pasta

Going way back to around 1983, when my then girlfriend and soon to be wife Jacquelyn "JJ", was the executive Chef at Hayes Street Grill in san Francisco.  Working for Patricia Unterman, who was one of the owners along with Robert and Richard.  She was also the food critic for the San Francisco Chronicle.

I will never forget this really funny moment!  She just came back from Italy, and was telling everyone about this fantastic pasta she had, that was just made with garlic, chili flakes and olive oil, with a bit of parmesan cheese on top.  We all thought how can this pasta be so good, as she was raving about!

Well it was, it was fantastic to say the least.  The rustic combination of toasty garlic and chili flakes brings out a nutty flavor, and when drowned in extra virgin olive oil makes this dish great!

I know this doesn't sound funny, but can you imagine this really hot looking woman saying this, while wearing one of those so called wife beater shirts with no bra on.  Priceless...  I miss those days in the culinary world of SF, Ca....

Recipe for two:

2 heads garlic, very finely chopped
3 t chili flakes
olive oil for cooking
extra virgin olive oil for the pasta
salt
parmesan cheese
pasta

Cook the pasta as normal in salted water.

Not much to this, but you can mess it up, so keep an eye on the heat!  In a heavy saute pan add some oil and heat on low - medium heat. when the oil is hot add the garlic and chili flakes.  Slowly brown them, watch the heat you want to toast them and not brown them very much, just a little.  Season with a little sea salt.

Drain the pasta, and return to the pan.  Pour on loads of extra virgin olive oil, then mix in the garlic and chili flakes.

Plate onto warm plates and cover with finely grated parmesan cheese.

Bon Appetit!  Chef Hobbes