Spaghetti Aglio e Olio
( Spaghetti with Garlic and Oil )

1/2 cup olive oil
4 large cloves of garlic, finely chopped
1 pound spaghetti
1/2 cup finely chopped fresh parsley
pinch of crushed red pepper flakes
black pepper
seasoned salt
1/2 cup pine nuts

     Toast pine nuts in a dry, non-stick skillet over 
     medium-low heat, stirring often and watching 
     carefully to prevent burning.  Set aside.

     Place oil and garlic in skillet over medium heat 
     and cook until garlic is light golden in color.

     Cook the pasta al dente and drain well.  Transfer
     it to a heated serving bowl.

     Add the parsley to the oil and garlic.  Pour the 
     mixture on the pasta, add the pine nuts, black 
     pepper, seasoned salt, and pepper flakes, and mix 
     well.  Serve very hot.

     Cheese is not necessary on this dish.

     Serves 4 to 6.



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 "Flaming June," by Frederick, Lord Leighton
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