1 lb. spaghetti, cooked al dente
1/2 c. olive oil
2 tbsp. chopped parsley
3 tbsp. minced garlic
Salt & freshly ground pepper

Cook the spaghetti al dente. In a small skillet, heat the oil and saute the garlic over very low heat, taking care not to allow the garlic to brown. Pour over the drained pasta, sprinkle with parsley, season to taste with salt and pepper and toss to coat well.

REDUCED FAT VERSION: Saute the garlic in 2 tablespoons oil. When golden, add 1/2 cup dry white wine and the parsley. Heat before tossing with pasta and seasoning with salt and pepper. Serves: 4.