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serves: 6 servings
salt
1 pound spaghettini or vermicelli
5 tablespoons extra-virgin olive oil
10 garlic cloves, peeled and sliced
½ teaspoon crushed red pepper, or more to taste
½ cup fresh Italian parsley, chopped
1 cup Parmigiano-Reggiano, freshly grated, or Pecorino Romano (optional)
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1st Keep
 Kathleen_Coe
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