2/3 c. chopped natural almonds
6 tbsp. olive oil, divided
3 tbsp. grated Parmesan cheese
1 lg. clove garlic, finely chopped
2 tbsp. chopped fresh parsley
8 oz. dry angel hair pasta
1 tbsp. butter
1/2 tsp. hot red pepper flakes

Saute almonds in 1 tablespoon olive oil until brown; reserve. Combine remaining 5 tablespoons oil, cheese, and garlic. Fold in parsley; reserve. Cook spaghetti in salted, boiling water until just tender. Drain. Toss with butter and red pepper. Then toss with cheese mixture. Stir in almonds. Salt and pepper to taste. Serves 4.