I adopted this recipe from Zaar some time ago and finally got round to trying it myself. It's quick and simple and full of fresh flavours. I prefer using basil but the original recipe stated parsley so I left it here for you to choose. Try adding some sliced black olives, fried or marinated mushrooms or sun blush tomatoes at the end. 17 min 5 min prep 1/2 cup garlic (minced) 1/4 cup butter or margarine 1/4 cup olive oil 1/2 cup minced parsley grated parmesan cheese 1. To make spaghetti sauce, cook garlic in butter and olive oil over medium low heat just until the garlic is soft but not browned. 2. Stir in the parsley and cook for 2 minutes (stirring constantly) until the parsley is limp but still green. 3. Pour sauce hot over cooked spaghetti, toss lightly to coat and top with parmesan cheese. 4. Serve with french bread and extra Parmasan cheese at the table. 5. This garlic sauce will cover 3/4-1 pound of spaghetti or other pasta. 6. For a variation of this pasta sauce, sprinkle with fresh-dried basil or add 0.125-1/4 cup chopped fresh basil along with the parsely.