Courteney Cox Instagram – Aglio E Olio Cut up about 5 to 8 cloves of garlic into small chunks. You want the garlic to be big enough to cook and soften in the oil for flavor.  Use more if you like. You can never have too much garlic. Wash, dry, and chop a generous portion of Italian Parsley. (I usually do this first so that it’s dry enough to chop when cooking the pasta). Begin boiling the water for pasta. Add a generous amount of salt to the water but no oil.     I use gluten free. But you can use any type. Either way make sure it’s a very good pasta, like “Trafilatta en Bronze” or something in Bronze. It’s coarser so the oil will stick to it better. In a large sauce pan add Extra Virgin Olive Oil coating the entire bottom of the pan. Begin to heat the oil adding salt and ground pepper to taste.   Put the garlic in the oil. You want the garlic to turn a little golden. Add a chicken bouillon cube JUST BEFORE YOU TAKE THE PASTA OUT OF THE WATER TAKE 3 CUPS OF THE PASTA WATER. Add the water to the oil. This is probably the most crucial part.    You want more water in it than you think because the pasta will absorb 85% of it if it’s good pasta. If not maybe only 1.5 cups of pasta water. Mix the oil and water a little then add the pasta.   (I LIKE TO COOK THE PASTA ABOUT A MINUTE LESS SO THAT I CAN ADD IT TO THE OIL AND WATER AND CONTINUE COOKING FOR ABOUT A MINUTE) At that point you add the chopped parsley and mix it in.     You can add red chili flakes if you like it a little spicy. #courteneycoox