This is the dish which in standard Italian cookery is called pasta aglio olio. In New Orleans, the dish is called Bordelaise, even though there's not a drop of red Bordeaux in it. (A fact that would raise the ire of any true Bordelais.) It's also great with stuffed crabs or fried seafood. Pretty good all by itself, too. This version is a little spicier than most.

1/4	cup	extra-virgin olive oil
1	Tbs.	chopped fresh garlic
3	sprigs	parsley, leaves only, chopped
1/4	tsp.	crushed red pepper
1/4	tsp.	salt
1/2	pound	angel hair pasta, cooked and drained

• Heat the olive oil in a large skillet until it shimmers.
• Add the other ingredients and cook until the garlic smells good.
• Add two Tbs. of water from the pasta pot and whisk to blend.
• Turn the heat down and add the pasta, tossing it with a fork to coat with the sauce.
• Serve with grated Parmesan cheese. Serves two.