Ingredients:

12 cloves garlic

1/3 cup olive oil

1 pound whole wheat thin spaghetti

3/4 cup vegetable broth

1/8-1/4 tsp. red pepper flakes (optional)

1/2 cup chopped fresh parsley

1/3 cup freshly grated parmesan cheese

Salt and freshly ground pepper, to taste

Bring large pot of water to a boil.

Directions:

Peel garlic cloves while water is heating. Thinly slice 6 cloves of the garlic and place slices in a small saucepan with all of the olive oil. Heat mixture over a low flame until oil becomes aromatic and garlic has softened, about 3-4 minutes. Remove pan from heat and let garlic mixture cool. (Alternatively, sliced garlic can be placed in a microwave-safe dish with the olive oil and heated in a microwave oven for 1 minute.)

Finely chop remaining 6 cloves of garlic and set aside.

Add pasta to boiling water and follow cooking directions on package. Remove 1/2 cup hot pasta water from pot before draining. Drain pasta.

Place vegetable broth and red pepper flakes, if using, in pot. Add drained pasta. Heat mixture over low heat, stirring until pasta absorbs most of the broth. Add the garlic/olive oil mixture to the pasta and stir gently for 1 minute. Add finely chopped garlic and chopped parsley and stir to combine. Add salt and pepper, to taste. (If pasta seems too dry, stir in some of the reserved pasta water.)

Place pasta in a large serving bowl and pass parmesan cheese.

Makes 6 main course servings.