Spaghetti with Oil and Garlic

12 cloves garlic
1/4 cup best quality olive oil
4 quarts water
1 1/2 Tablespoons salt
1 pound spaghetti
1 1/2 cups chicken stock
1 cup finely chopped Italian parsley
freshly ground black pepper (garnish)
Grated Parmesan cheese (garnish)

1. Peel garlic cloves.  Mince six of them and set aside.  Slice remaining garlic.
2. Heat the oil in a small skillet.  Add sliced garlic and cook over medium heat, stirring occasionally, until golden brown.
3. Bring 4 quarts water to a boil in a large pot.  Stir in salt, add the spaghetti, and cook until tender, but firm;  do not overcook.  Drain pasta well, and transfer to a pot.
4. Add the chicken broth to the pasta, and simmer until most of the broth has been absorbed, 5 minutes or so.
5. Stir in the heated olive oil and sliced garlic, then the minced garlic, and the chopped parsley.  Toss thoroughly.
6. Divide pasta evenly among heated plates or shallow soup bowls.  Pour any remaining broth over pasta and serve immediately, accompanied by lots of freshly ground black pepper and grated Parmesan cheese.

TIM'S NOTES:  I am not sure I like the sharp, biting, unrefined taste of raw garlic, so I sliced and cooked all 12 cloves.  I think the garlic flavor would be more pronounced if you left some raw, but I was happy with the more refined flavor when I cooked it all.  You decide.  Also, I found that spaghetti doesn't come in 1 pound packages, but rather 12 ounces.  I used one package plus a little more.  Served with a green salad, and a beverage of your choice, this makes a simple, yet elegant dinner.