1 pound spaghettini (thin spaghetti) cooked and drained

For sauce
1/2 cup olive oil
4 whole cloves garlic
1/4 cup minced parsley

Heat the oil in a skillet; brown the garlic in it and discard.

Pour the oil over the hot drained spaghettini; sprinkle with the parsley and toss lightly.

Serves: 4.

The recipe in this entry was taken from "The Pleasures of Italian Cooking" by Romeo Salta, with an Introduction by Myra Waldo, photographs by Roberto Caramico, assisted by John Ciofalo. The book was published in New York by The MacMillan Company in 1962. For the complete copyright-free cook book visit www.archive.org... Image -- Gustave Caillebotte: Les Raboteurs de Parquet, 1875.

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