Heat 2 pasta bowls or plates in a warm oven.

Boil spaghetti in plenty of salted water.

Meanwhile, in a small saucepan, frizzle the garlic until it just starts to turn golden. Turn off the heat [and stir in parsley].

Drain the spaghetti. Clean out the spaghetti pot and return the spaghetti to it. Add the oil mixture, salt, and pepper, and toss until the pasta seems to absorb most of the oil. Serve with lots of grated Parmesan.

Serves 2

Beverly Pepper, The Glamour Magazine After Five Cookbook, 1952

Good for a substantial lunch or a light supper.