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June 06, 2013: I made this dish and served it with my garlic studded pork roast. Hubby and I both enjoyed it, and it was quite simple to make. I am only rating it 4**** because I would not choose to use a tiny "pinch" of red pepper flakes if I make this again (and I'm sure I will). I thought the red pepper flakes took away the taste of the pasta, garlic & parm, but someone may like the heat. I think it would be better without, but I wanted to stay true to the recipe. Also, your instructions do not say what to do with the garlic cloves (chop, mince, leave whole etc...) or when to add the 1/4 c of parm (I used the shaker can of parm because it didn't specify that either). So I chopped and sweat the garlic and pepper flakes, then added the parm with the spaghetti (mine didn't get creamy). My garlic bulb did not have the green shoots, but I did sprinkle the top with additional parsley. Thank you for posting your recipe and giving me inspiration. (Made for Name That Ingredient tag). UPDATE: I used the left-overs to make chicken noodle soup (for a cooking deconstruction challenge in the "photo forum"), and thought I would post the pic and suggestion for the abundant left-overs (it was only hubby and I to start with, and this recipe makes a lot). Then I used it again the following night to make a teriyaki stir-fry. Thanks again for "3" meals from "1".

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rosie316 June 12, 2013
Spaghetti With Garlic & Olive Oil