Pasta aglio

how to:

Slowly fry the garlic cloves until crispy in olive oil with some salt and set aside,

pour into a bowl so that it does not overcook.
Cook your pasta as described on the package.

Boil whipped cream with a stock cube.

*for another variation add small pieces of cooked chicken breast. (I had this left over from the day before, when I made coconut curry, so there was still some leftover sauce on it)

Then add the crispy garlic with the oil to the sauce and a dash of water plus grated parmesan.

Stir your cooked pasta through this and garnish with fresh parsley!