Linguine Noodles with Oil, Garlic and Parsley (Naples)

Pasta

Ingredients

Linguine or Vermicelli noodles - 1 1/2 pounds

Salt

Garlic, finely chopped - 3-4 cloves

Olive oil - 1 1/4 cups

Parsley, finely chopped - 3-4 sprigs

Pepper

Bring a large pan of salted water to the boil. In the meantime, saute the garlic cloves in oil until the brown and discard them. Add the parsley to the same oil and simmer gently. Drop the noodles into the boiling water and cook until tender but still firm. Drain and arrange them on a heated serving dish. Dress with the oil and parsley; sprinkle generously with pepper. Serve without cheese. 

Serves 6.