12large garlic cloves, peeled and cut into thin slivers
1/2tspsweet paprika powder(more if you like)
1/2cupthinly sliced spring onions(both white and green parts)
Bring a large pot of water to a boil. Add 2 Tbsp of salt and the pasta and cook according to the directions on the package or to the "done-ness" you like (al dente or not). Set aside 1 1/2 cups of the pasta cooking water before you drain the pasta
Meanwhile, heat the olive oil over medium heat in a pot large enough to hold the pasta, such as 12-inch saute pan or a large shallow pot. Add the garlic and cook for 2 minutes, stirring frequently, until it just begins to turn golden on the edges- don’t BURN IT!
Carefully add the reserved pasta-cooking water to the garlic and oil and bring to a boil. Lower the heat, add 1 tsp of salt, and simmer for about 5 minutes, until the liquid is reduced by about 1 third
Add the drained pasta to the garlic sauce and toss, add the sweet paprika powder and toss again. Off the heat, add the spring onion and toss to mix well. Allow the pasta to rest off the heat for 5 minutes for the sauce to be absorbed. Taste for seasoning