Directions

• Cook the spaghetti just one minute shy of being al dente.
• Sauté the garlic.  Meanwhile, about 3 minutes after you add the pasta to the boiling water, heat the olive oil in a large sauté pan over medium heat. Add the sliced garlic and ssamjang and sauté for 3 to 5 minutes, or until the garlic is lightly golden.
• Toss the pasta in the sauce.  Once the pasta is ready to go, use tongs to transfer the pasta immediately to the sauté pan, along with 1/2 cup of the hot starchy pasta water. Toss the pasta continuously until it is evenly coated in the garlic sauce. If the sauce looks a bit too dry, add in another 1/4 cup of the starchy pasta water.
• Taste and season with salt and parsley.