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<blockquote data-quote="moreluck" data-source="post: 52172">Fiery Angel Hair Pasta &nbsp; 1 pound angel hair pasta&nbsp; 1/2 cup Chili Oil, recipe follows&nbsp; 1/2 cup chopped fresh Italian parsley leaves&nbsp; 1 lemon, juiced&nbsp; 2 tablespoons lemon zest&nbsp; Coarse sea salt&nbsp; Dried crushed red pepper flakes&nbsp; 1/2 teaspoon grated lemon peel, optional&nbsp; 2/3 cup freshly grated Parmesan&nbsp; &nbsp;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.&nbsp; 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.&nbsp; &nbsp;&nbsp;Chili Oil:&nbsp; 2 cups olive oil&nbsp; 4 teaspoons dried crushed red pepper flakes&nbsp; 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 friend, about 5 minutes.&nbsp; &nbsp;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.</blockquote>

[QUOTE="moreluck, post: 52172"] Fiery Angel Hair Pasta 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 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 friend, 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. [/QUOTE]

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