Categories: Pasta, Italian 
      Yield: 4 servings 
  
  1 1/2 lb Spaghetti 
      3 cl Garlic, large, sliced 
    1/4 c  Extra virgin olive oil 
           Salt 
           Fresh ground black pepper 
      1 sm Hot red pimento, fresh,chop 
      5 tb Parsley, fresh, chopped 
  
  Fill a large saucepan with 7 pints (5L) of cold water and bring to a 
  rolling boil over high heat. Add 2TB salt and return to a rolling boil. Add 
  pasta and cook uncovered, stirring occasionally with a plastic or wooden 
  fork. When cooked, remove from water immediately. Do not rinse. 
   
  While the pasta is cooking, prepare your sauce. In a skillet, saute the 
  garlic in oil over medium heat until transparent; add the hot pimento and 
  parsley. Reduce hat to low, add spaghetti and mix gently. Season generously 
  with black pepper and serve immediately. If desired, add grated 
  Parmigiano-Reggiano cheese to taste.