Spaghetti with Garlic and Oil

From the kitchen of Martin James, Copenhagen, Denmark

400g (14 ounces) spaghetti
90ml (6 tablespoons) extra virgin olive oil
3 cloves garlic, chopped finely
60ml (4 tablespoons) chopped fresh parsley
Salt and ground black pepper
Freshly grated parmesan cheese to serve

Cook the pasta in lots of salted boiling water.

In a large frying pan heat the oil and gently sauté the garlic until barely golden, (do not BURN). Stir in the chopped fresh parsley, season with salt and pepper. Remove from heat until pasta is ready.

Drain the pasta when it is "al dente." Simply tip it into the pan with the oil and garlic and cook together for 2 to 3 minutes, stirring well to coat all of the spaghetti with the sauce. Serve at once in a warmed serving dish with the grated parmesan cheese, if desired.

NOTE: If desired you can add a couple of finely chopped fresh red chiles to the frying pan with the garlic, this tastes superb as well! Simple my friends but SOOOOOOOOO good! I enjoy a good lager with this, especially when I incorporate chiles!