1. Start by slicing garlic thinly lengthwise. Also, chop parsley coarsely, leaving large stems out.
2. Next, bring a pot of water to a boil and salt it lightly. It doesn't matter exactly how much water you use, but it should be able to cover the pasta generously.
3. Once the water is boiling, add the pasta and cook for about 6 minutes. Take one of the pieces out and taste it - if it is chewy (al dente), then it's done. If it's a little hard, then allow the pasta to continue boiling for another minute and then check it again.
4. Save about 1/2 cup of pasta water, then dump pasta into a colander.

1. Heat oil in a skillet over medium heat. Add garlic and stir frequently with a spatula, but make sure it doesn't burn (it should only be on about a minute or so).
2. Add the pasta to the skillet, and stir frequently. Add pasta water and parsley after about a minute, as well as lemon juice.
3. Allow water to reduce, then remove from heat and serve.
4. Note: If making again, try adding other fun ingredients like seen in the picture.

Pasta aglio e oglio is a great, fast dish. Garlic and olive oil are both great for heart health, and pasta is a good source of fiber and protein (especially if using whole grain pasta).