This week the theme for IHCC (I Heart Cooking Clubs) is garlic breath :o) 
While garlic breath may not be pleasant to be around, it sure is enjoyable to eat the food that causes it!
I decided to go with something simple – Linguini with Garlic and Oil.  Bittman says linguini is traditional but any type of pasta would work – which is what I used – any type of pasta.  I love bowtie pasta and thought it would not only be easier to eat but prettier.
Bow Tie Pasta with Garlic and Oil
How to Eat Everything by Mark Bittman
1/3 cup extra virgin olive oil
2 Tablespoons minced garlic
1 or 2 small dried red chiles or red hot pepper flakes to taste
1 pound long, thin pasta like linguine or spaghetti, or any other pasta
1/2 cup chopped fresh parsley leaves (optional)
Bring a large pot of water to a boil and salt it.  Put the oil, garlic, chilis and a pinch of salt in a small skillet or saucepan over medium-low heat.  Let the garlic sizzle a bit, shaking the pan occasionally, just until it turns golden, about 3 minutes.  Turn off the heat if pasta isn’t ready.
Coo pasta until it is tender but not mushy.  When it is done, drain it, reserving a bit of the cooking water.  Reheat the garlic and oil mixture briefly if necessary.  Dress the pasta with the sauce, adding a little more oil or some of the cooking water if it seems dry.  Taste and adjust the seasoning, then toss with parsley if your using it.
I went with Bittman’s suggestion of garlic, oil, and fresh herbs.  I have a nice pot of basil thanks to my son & DIL  – so I skipped the parsley and used fresh basil leaves.  I also added some grated fresh parmesean just before serving.  YUMMY.  Grumpy and I both enjoyed this dish and will definitely be a regular on our table!