2/3 cup Extra-Virgin Olive Oil
2 cloves garlic, finely minced
1 teaspoon fine sea salt
1/3 cup minced fresh Italian parsley leaves
12 ounces spaghetti or linguine
Freshly grated Parmigiano-Reggiano or Pecorino cheese (optional)
Heat the olive oil slowly in a sauté pan over low heat and when it begins to shimmer, add the garlic and cook gently until it becomes soft but not brown, about 2 minutes. Turn off the heat, stir in the salt and parsley, and cover the pan.
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