Spaghetti With Olive Oil and Parsley

• 3/4 pound spaghetti
• Salt to taste
• 2 tablespoons olive oil
• 2 tablespoons chopped Italian parsley
• Freshly ground pepper to taste

1. Cook the spaghetti in boiling salted water until al dente.
2. Drain and reserve 1/4 cup of the cooking liquid.
3. Return the spaghetti to the kettle and add the oil, parsley and reserved cooking liquid, salt and pepper.
4. Bring to a simmer, toss well and serve immediately.

spaghetti, salt, olive oil, italian parsley, freshly ground pepper

Taken from cooking.nytimes.com/recipes/5940 (may not work)