Garlicky Spaghetti with Artichokes and Hazelnuts for Two
Why This Recipe Works
The key to a flavor-packed spaghetti made from pantry ingredients is making the most of the garlic. We mince our garlic to make sure that all of it cooks at the same rate. Toasting the garlic over low heat in extra-virgin olive oil ensures that it cooks to a pale golden brown. Any darker and its flavor goes from delicately buttery and sweet to bitter and harsh.
We cook our spaghetti in 1 quart of salted water in order to ensure that the pasta cooking liquid is loaded with starch. We reserve a portion of this liquid and add it to the spaghetti along with the oil. The starch helps the oil cling to the pasta and gives the dish a perfect—not greasy—texture. Adding raw minced garlic near the end of cooking helps to balance garlic’s dual attributes—the buttery sweetness of toasted garlic and the fire of raw garlic.