How to make it

  • Cook the spaghetti as per instruction in packaging
  • Mince the garlic, set aside
  • Mince the parsley
  • Combine garlic, parsley and olive oil. Put only enough oil to cover the garlic and parsley.
  • Mix the sauce with the spaghetti. If it's too dry, drizzle more oil. Take care not to put to much unless you want to be slurping olive oil while having your dinner.
  • Add salt and pepper to taste.
  • Top with parmesan and serve.

Reviews & Comments 5

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  • cookingdolphin 8 years ago
    i meant CLOVES. my bad. thanks for pointing that out. I've corrected the recipe.
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  • jo_jo_ba 8 years ago
    By clubs of garlic do you mean the whole BULBS or the individual cloves?
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    " It was excellent "
    trinii ate it and said...
    Good Recipe !!!
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    " It was excellent "
    aussie_meat_pie ate it and said...
    Thanks sounds good!
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  • cookingdolphin 8 years ago
    Tips and Notes:
    1. As the ingredients used are mostly raw, try to gauge how much your tastebuds can withstand the strong flavors of garlic and parsley. It's better to end up with a bland spaghetti as you can always add more of the ingredients that you think are lacking.
    2. To lessen the total cooking time, you can do the mincing while cooking the pasta.
    3. Use a heavy blade for the mincing. If you're no good with a knife, use a food processor. If you don't have one, use dried parsley instead.
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