This dish comes from Campania, Italy. The flavor of the olive
oil is what makes this dish, so use the finest extra virgin olive
1 pound spaghetti
2/3 cup olive oil
3 large cloves garlic, crushed
Salt, to taste
Pepper, to taste
Cook spaghetti in plenty of boiling, salted water, with a dash of olive oil. Heat olive oil with cloves of garlic but do not let the garlic brown. Warm oil gently to release the flavor of the garlic. When spaghetti is cooked, drain it and transfer to a warm serving bowl. Pour over the oil and garlic and toss the spaghetti well.