Spaghetti with Oil and Garlic

Serves: 6

12 garlic cloves
1/4 cup olive oil
4 quarts water
1 1/2 TBS salt
1 pound spaghetti
1 1/2 cups chicken stock or broth
1 cup finely chopped Italian parsley
Freshly ground black pepper (garnish)
Grated imported Parmesan cheese (garnish)

Mince six garlic cloves and set aside. Slice remaining garlic. Heat the oil in a small skillet. Add sliced garlic and cook over
medium heat, stirring occasionally, until golden brown. Bring 4 quarts water to a boil in a large pot. Stir in salt, add the spaghetti, and cook until tender but still firm; do not overcook. Drain pasta well and transfer to a pot. Add the chicken broth to the pasta and simmer until most of the broth has been absorbed, 5 minutes or so. Stir in the heated olive oil and sliced garlic, then the minced garlic and the chopped parsley. Toss thoroughly. Divide pasta evenly among heated plates. Pour
any remaining broth over pasta, and serve immediately, accompanied by lots of ground pepper and grated Parmesan cheese.