Spaghetti with Oil and Garlic Sauce

• 1 pound spaghetti
• 4 cloves garlic, finely chopped
• 4 tabl

Cook spaghetti in boiling salted water until tender, but not mushy. Drain and keep warm.

Simmer finely-chopped garlic and parsley in butter and olive oil until sauce is hot, but do not allow garlic to take on colour.

Add drained spaghetti to oil and garlic mixture and stir until thoroughly moistened, adding a little more warm oil if necessary. Season to taste with