Spaghettini with Garlic, Parsley & Olive Oil

• Salt
• 1/3 pound spaghettini
• 2 to 3 tablespoons olive oil
• 2 garlic cloves, peeled and thinly sliced
• 8 to 10 branches Italian parsley, stems removed, leaves chopped

1. Bring a generous pot of salted water to a boil over high heat, and stir in the spaghettini.
2. Stir frequently and cook for 5 to 6 minutes, until tender but still firm.
3. Meanwhile, put the olive oil and garlic in a saucepan and heat gently until the garlic begins to sizzle and release its fragrance; take care that it does not brown or burn.
4. Add the parsley to the pan along with 1/2 cup of the pasta water.
5. When the pasta is cooked, use a skimmer to lift it out of the water and directly into the pan, or drain it, reserving some of the water, and then add to the pan.
6. Toss the pasta and let it simmer briefly in the sauce to finish cooking and absorb the flavors; add more pasta water if needed to keep the pasta loose and saucy.
7. Taste the pasta for salt, and add more if needed.
8. Serve immediately in warm bowls.

salt, spaghettini, olive oil, garlic, italian parsley

Taken from www.epicurious.com/recipes/food/views/spaghettini-with-garlic-parsley-olive-oil-387362 (may not work)