Spaghettini with Oil and Garlic

6 quarts water

2 3/4 tsp salt, divided

1 lb uncooked spaghetti or vermicelli or spaghetti (whole wheat if Core)

2 tbsp extra virgin olive oil

10 cloves garlic, sliced

1/2 cup chopped flat leafed parsley

1/2 tsp crushed red pepper

1 cup grated Parmigiano-Reggiano cheese (fat free if Core)

Bring water and 2 tsp salt to boil in large stockpot.  Stir in pasta, partially cover and return to boil stirring frequently.  Cook 6 minutes or until pasta is almost al dente, stirring occasionally.  Drain pasta in a colander over a bowl, reserving 1 cup of cooking water.  Heat oil in large nonstick skillet over medium heat.  Add garlic , cook 2 minutes or until fragrant or beginning to turn golden, stirring constantly.  Remove from heat and stir in remaining 3/4 tsp salt, reserved 1 cup cooking water, parsley, and pepper.  Add pasta to pan, stirring well to coat.  Return pan to medium, cook 1 minute or until pasta is al dente, tossing to coat.  Sprinkle each serving with 2 TBLS cheese.

8 servings @ 6 points or Core