Linguine With Lemon, Garlic and Red Pepper Flakes

• 12 ounces dried linguine
• ½ cup extra virgin olive oil
• 1 large garlic clove , peeled and minced
• 2 teaspoons fresh lemon juice
• ¾ teaspoon salt
• 1 teaspoon crushed red pepper flakes
• 2 ounces Parmigianno Reggiano
• 4 wedges lemon

Cook linguine in boiling water until just tender to bite. Take care not to overcook as pasta will receive more cooking later on. Drain well. Cooked pasta can be tossed with 2 teaspoons oil and set aside, covered, for a few hours or refrigerated up to 2 days.

Heat oil in large skillet. When hot, add garlic and cook over medium heat, stirring often until softened, about 4 minutes. Mix in lemon juice, salt and pepper flakes; toss in pasta. Cook until heated through.

To serve, adjust seasoning and serve immediately. Sprinkle with cheese and garnish with lemon wedge.

Makes 3 to 4 main-dish servings.