This is a recipe that is ripe for improvisation. If you don't like an ingredient in the list, add your own, although I really like this combination and, importantly, my two children really like the combination minus the red pepper flakes so it makes for a quick and easy dinner. —thirschfeld
Extra virgin olive oil
garlic cloves, peeled and thinly sliced
dry white wine
fresh squeezed lemon juice
2 to 3 tablespoons
defatted pan juices from roasting chicken
Kosher salt and fresh ground pepper
12 or 16 ounces
1/2 to 2/3 cups
black olives, I like California black olives for this
Place a large pot filled with 4 quarts of salted water over high heat on the stovetop.
While you are waiting for the water to come to a boil, place a sauté pan over medium heat. Add a good glug or two of extra virgin olive oil. Add the garlic and let it gently cook until it just begins to turn golden, be careful because browned garlic can be very bitter. Add the red pepper flakes (if using), stir then add the white wine and let the alcohol burn off. Now add the lemon juice, stock and pan juices. Bring them to a boil and season with salt and pepper. Taste and adjust the seasoning. Reduce the heat and let the liquid reduce by a third. If the sauce finishes up before you cook the pasta just move it off the heat and when the pasta is close to being finished put it back on the fire.
When the water is at a roiling boil add the spaghetti. Cook according to the directions on the box -- I am guessing 10 minutes or so. Once the pasta is just tender remove a cup of pasta water and reserve it, drain the pasta and immediately add the pasta back to the pan along with the chicken, olives and lemon zest. Season the pasta with salt and fresh ground pepper. Taste and make the necessary adjustments. If it is too dry add a little bit of pasta water. This is the kind of pasta that should have a broth. Toss to combine and once the chicken is hot, add the parsley, toss again, and serve with lots of parmesan.