Parmesan cheese
1/2 bunch Italian parsley (not curly)
4 lg. cloves garlic
4-5 tbsp. olive oil
1/2 stick of butter
1 lb. spaghetti (thin)
Salt and pepper

In a large pot (2 gallons approximately) cook spaghetti to al dente (firm to the bite; taste spaghetti to determine whether it is cooked enough.) In the meantime, while spaghetti is cooking, saute garlic pods (crushed) in oil, remove, add the butter.

As soon as spaghetti is done, remove from the pot, draining, place on a large hot platter, or bowl, pour a small amount of water from the spaghetti on top and mix. Pour on olive oil-garlic-butter sauce. Add salt and pepper and Italian parsley. Toss well and serve immediately while hot. Pass Parmesan cheese for topping.