Aglio e olio, prepared the Evan Kleiman way

The simple pasta dish aglio e olio is made with olive oil, garlic, lemon, pepper flakes and parsley. Evan Kleiman, who ran Angeli Cafe for 27 years, shares her technique.

(Myung J. Chun / Los Angeles Times)

June 1, 2017 9 AM PT

One key to aglio e olio is al dente pasta. How to gauge that state? It's the precise moment the past

One key to the dish is al dente pasta. How to gauge that state? It’s the precise moment the pasta relaxes into a full bend in boiling water.

(Myung J. Chun / Los Angeles Times)

Garlic slices should be stewed, not sauted, in olive oil. Add lemon juice. Red pepper flakes, a pinch of kosher salt and fresh parsely lend flavor.

(Myung J. Chun / Los Angeles Times)

Fresh parsely is the last item added to the oil, lemon juice and spices that will coat the pasta.

(Myung J. Chun / Los Angeles Times)

Chef Evan Kleiman makes aglio e olio, a simple pasta dish with olive oil, garlic, lemon, pepper flak

Add the oil mixture to freshly prepared pasta.

(Myung J. Chun / Los Angeles Times)

Toss and serve.

(Myung J. Chun / Los Angeles Times)

Food

Aglio e olio, prepared the Evan Kleiman way

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