Whole Wheat Spaghetti with Olive Oil, Garlic Chips, and Romaine Strips

Preparation info

  • Difficulty


  • Serves


Appears in

Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

Welcome to Claire's

By Claire Criscuolo

Published 2014

  • About

The romaine adds fiber, folate, and vitamins A and C to this delicious old Italian favorite.


  • Salt
  • 1 pound whole wheat spaghetti
  • ¼ cup extra-virgin olive oil
  • 10 large cloves garlic, cut lengthwise into thick slices
  • ½ teaspoon red pepper flakes
  • 1 small head romaine, leaves cut into thin strips (about 10 cups)
  • Pepper
  • Grated Pecorino Romano cheese (optional)


  1. Bring a large covered pot of lightly salted water to a boil over high heat and cook the spaghetti according to package directions. Before draining the spaghetti, reserve 2 cups of the cooking water.
  2. Heat the oil in a large, deep skillet over medium-low heat. Add the garlic and cook, stirring occasionally, for 2-3 minutes, until the garlic is golden brown but not burned. Add the red pepper flakes, the strips of romaine, a little pepper, and the reserved cooking water. Cook at a medium boil for about 2 minutes, stirring frequently until the romaine wilts. Add the cooked spaghetti. Using two wooden spoons, toss to mix well. Sprinkle with Pecorino Romano cheese, if desired. Taste for seasonings.