Pasta With Parsley Sauce

• 1/2 to 3/4 pound spaghettini or vermicelli
• 1 cup (2 sticks) butter
• 1 clove garlic, minced
• 1 cup chopped fresh parsley, preferably Italian
• 1/2 cup chopped grated Parmesan cheese, or as desired
• Freshly ground black pepper as desired

1. Drop the pasta into boiling water and cook according to package directions.
2. While the pasta is cooking, melt the butter in a saucepan, stir in the garlic and simmer until the butter turns a bit darker.
3. Combine the parsley, Parmesan and pepper, mix well and reserve.
4. When the pasta is done, drain it and put it into a bowl.
5. Pour on the butter and toss lightly to mix.
6. Add the parsley-Parmesan-pepper mixture and toss to mix again.
7. Serve immediately.

spaghettini, butter, clove garlic, fresh parsley, parmesan cheese, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/711 (may not work)