Bring large pot of salted water to a boil.
Add pasta and cook untiltender, but still firm to the bite (approx 6-8 minutes).
Drain, reserving 1 cup of the pasta water.
Stie the oil, parsley, lemon juice and lemons zest 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 lemon zest over pasta for extra flavor and texture.
Sprinkle withparmesan 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 small heavy saucepan.
Cok over low heat until temperature is 180 degrees F, about five minutes.
Remove from heat.
Cool to room temperature, about 2 hours.
Transfer the oil and pepper flakes to a 4-oz bottle. Seal the Lid. Refrigerate up to 1 month.
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