• ½-1 lb. spaghetti
• 4-5 T olive oil
• 3-4 cloves garlic
• salt
• pepper
• parsley
• boiling water

Boil spaghetti in plenty of water so that strands are well separated from each other. Cook until tender but still firm. Do not break the strands of spaghetti and do not overcook. Drain cooked spaghetti in a colander. Put spaghetti in a frying pan with oil in which the garlic has been browned. Sprinkle with salt, pepper and parsley. Mix well & let simmer a few minutes over low heat. Serve on hot platter.