Spaghetti Aglio e Olio

Boil spaghetti in sufficiently salted water until al dente.

Peel cloves of garlic and crush them gently with the heel of hand.

Heat 2–3 mm olive oil in a pan. Add garlic, and cook until it takes on a golden color. Take care not to let the garlic get too dark, as it will become bitter.

Remove garlic from the oil.

Drain the finished spaghetti and add to the pan with olive oil.

Spice with pepper, mix everything, and serve with parsley.