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
Directions
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 F, 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.
4-6 Servings
Source: http://www.foodnetwork.com/

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