Spaghetti Aglio e Olio

I'm pretty certain this is authentically Italian. It's one of my favorite ways to make spaghetti -- it's tasty, colorful, and tastes pretty good when you're raiding the fridge for something to nosh on.

• 1 lb spaghetti (vermicelli, cappelline, and linguine all work as well)
• 1/2 c extra virgin olive oil (compromise as little as possible)
• crushed fresh garlic to taste(don't you dare use garlic powder)
• 1/4 c or so chopped parsley

1. Cook the pasta according to package directions. Drain and set aside.
2. Heat the oil over low heat and add the garlic, stirring until the oil has absorbed the flavor. Add parsley.
3. Return spaghetti to pot with garlic/parsley/oil mixture and toss until coated. Serve with practically anything.