No Whey, José!

This is another famous “Daddy Kirk” recipe that has been a family staple for years. Except in our family saying “Aglio e Olio” over and over and faster and faster evolved into what it is now called, “Iya Oya.” So in case you’re ever at the Kirk house and you hear Chelsea’s grandma calling out for “Iya Oya,” you’ll know what she means. Of course we take no responsibility for any of the other weird things that might be said around the Kirk house.

1/2 cup extra virgin olive oil

6-8 garlic cloves, minced (add more or less garlic to taste, but we’d recommend more!)

Fresh ground pepper

1 teaspoon salt

Sprinkle of fresh parsley

3/4-1 lb linguine, cooked al dente

In a small saucepan, combine oil and garlic and simmer over low heat, being careful not to burn the garlic, until golden. Stir in salt and pepper. Pour over hot pasta and mix well. Add parsley and serve hot, adding salt to taste.

Variations:

• Add a sprinkle of red pepper flakes if you like things spicy.
• Although the original recipe my dad wrote calls for 2-4 cloves of garlic, he recently told me that he now uses a whole bulb of garlic, saying “You can never have too much garlic!”

Serving Suggestions:

• Serve with a pile of steamed broccoli.