Olive oil
1 lb. thin spaghetti
5 strips bacon
1 lg. garlic clove, crushed
1 1/4 lb. butter
1 (16 oz.) can sauerkraut
1 (4 oz.) can sliced mushrooms
Caraway seeds
Coarse pepper
6 oz. red pimiento slices
Parmesan cheese, grated
Parsley flakes

Boil 3 quarts water, add 1/4 teaspoon salt and 4 tablespoons olive oil. Add spaghetti and boil for about 10 to 11 minutes.

Fry bacon, chop and return to pan, adding garlic, butter, 3 tablespoons olive oil, sauerkraut, mushrooms, a dash of caraway seed and coarse pepper. Saute and stir.