In a large stock pot full of salted water, cook pasta for 9 minutes (or according to package’s directions)
In a small saucepan/skillet set over medium low heat melt the butter and add minced garlic. Cook for 5 minutes until translucent and fragrant. Do not brown the garlic. Add salt and pepper and remove from the heat.
Drain the pasta and returne to the pot. Pour over the garlic-butter sauce and stir to combine. Let it rest for 3 minutes.
Serve and garnish with grated Parmesan cheese and fresh chopped parsley.
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