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.