• Servings: 4
• Time Cook: 30m
• Time Prep: 40m

• 1 lb thin spaghetti or spaghetti
• 1 large head garlic
• 1 bunch fresh parsley(1/2 cup parsley leaves)
• 4 tablespoons butter divided
• 1/2 teaspoon red pepper flakes
• 1 teaspoon salt
• 3/4 cup olive oil
• 1/4 cup grated Pecorino Romano cheese

Cook spaghetti according to packaged directions.
Put pot with water on to boil while preparing sauce.
Add spaghetti to boiling water after garlic sauce has been cooked.
Reserve 1 cup of spaghetti water before draining spaghetti.

Garlic Sauce
Peel and mince all cloves of garlic(hint: if you hit the clove with the side of a chef's knife the peel loosens and it's easier to remove). Chop in a chopper or food processor. Set aside.
Wash parsley, remove enough leaves from stems to fill 1/2 cup. Mince and set aside. Extra parsley can be dried or frozen.
In a deep sided frying pan or small pot over medium heat add olive oil and 2 tablespoons butter. Do not over heat! Add garlic, red pepper flakes,and salt. Cook 2 or 3 minutes, till garlic is soft but not brown. Add parsley, Remove from heat. Set aside.
Cook Spaghetti, remove 1 cup water before draining, add the water to the garlic sauce reheat to simmer.
Put drained spagetti in warmed shallow bowl add the 2 remaining tablespoons butter and the grated cheese. Toss. Add garlic sauce. Toss. Garnish with some minced parsley. Serve.

Variations:
Spaghetti with Clam Sauce, To garlic sauce add 3-4 cans minced clams with juice.
Spaghetti with Shrimp, To garlic sauce add 1lb cleaned and deveined shrimp. Cook till shrimp are done.

For leftover spaghetti;
1. Heat clams with 2 tablespoons olive oil and 2 cloves chopped garlic add to heated spaghetti
2. In small pan put 2 tablespoons olive oil and garlic to soften add shrimp, cook till done. Toss in warmed spaghetti.

The amount of clams or shrimp depends on the leftovers.

Great light sauce. Great for summer time