6 ea Garlic cloves

    1/2 c  Olive oil

      1 lb Spaghetti

           Salt & pepper
  VERSION 1: With raw garlic: Combine the the garlic with the olive oil.
  Cook the pasta until it is *al dente*, then drain & toss with the
  garlic & olive oil.  Season well & serve immediately.
  VERSION 2: With lightly toasted golden garlic: Heat the garlic in the
  olive oil until golden.  Remove from the heat & set aside.  Cook the
  pasta until *al dente*, then drain & toss with the garlic.  Season &
  serve immediately.
  VARIATIONS USING VERSION 2: Add a generous pinch of hot red pepper
  flakes as you heat the garlic.  Toss with the cooked pasta & a
  handful or two of chopped fresh parsley.
  Prepare the basic recipe, adding parsley as above.  Season with lots
  of cayenne pepper & toss with the finely grated rind of 1 lime & the
  juice of 1 or 2 limes.  Also good with lemon.
  Add several teaspoonfuls of capers to the hot pepper variation.
  Add a small handful of torn basil leaves to the oil as you heat the
  garlic.
  Coarsely chop half a head or so of white cabbage & add to the pan
  along with the heating garlic & hot red pepper flakes.  Saute until
  tender & slightly browned.  Add more oil, garlic & red pepper if
  needed.  Season & toss with pasta of your choice.