Instructions: VERSION 1: With raw garlic: Combine the the garlic with the olive oil.

Cook the pasta until it is
*al dente*, then drain & toss with the garlic & olive oil. Season well & serve immediately.

VERSION 2: With lightly toasted golden garlic: Heat the garlic in the olive oil until golden. Remove from the heat & set aside. Cook the pasta until
*al dente*, then drain & toss with the garlic. Season & serve immediately.

VARIATIONS USING VERSION 2: Add a generous pinch of hot red pepper flakes as you heat the garlic. Toss with the cooked pasta & a handful or two of chopped fresh parsley.

Prepare the basic recipe, adding parsley as above. Season with lots of cayenne pepper & toss with the finely grated rind of 1 lime & the juice of 1 or 2 limes. Also good with lemon.

Add several teaspoonfuls of capers to the hot pepper variation.

Add a small handful of torn basil leaves to the oil as you heat the garlic.

Coarsely chop half a head or so of white cabbage & add to the pan along with the heating garlic & hot red pepper flakes. Saute until tender & slightly browned. Add more oil, garlic & red pepper if needed. Season & toss with pasta of your choice.

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