Classic Spaghetti Aglio e Olio (Spaghetti With Olive Oil And Garlic)

1 lb spaghetti
1 Tbsp salt
1/2 cup good olive oil
4 garlic cloves, grated
*other ingredients optional

Fill a very large pot (an 8 quart pot works best) with water, add the salt, and bring to a boil. (Hint: cover the pot so the water boils sooner.)

Once the water is boiling, add the spaghetti (leave lid off the pot now), turn heat down to medium-low, and gently cook the spaghetti until just al dente. Read the package directions for guideline. Drain well and put back in pot, cover and keep hot.

Put the olive oil and garlic in a very large skillet over medium heat and cook, stirring, just until garlic gets golden and fragrant, but not brown or burned.

Transfer the cooked spaghetti to the skillet and, using a pair of tongs, toss the spaghetti so it gets coated with the aglio e olio (garlic and oil) sauce.

*You may add other ingredients as you wish, such as herbs, peppers, olives, and/or Parmesan cheese, etc.