Bring a large pot of water to a rolling boil.

Add 1 tablespoon salt to the boiling water, then add 12 oz pasta. Stir to prevent sticking.

Cook the pasta for 1 minute less than the time recommended on the package.

Before draining, reserve 2 cups of the pasta cooking water. Drain the pasta and return it to the pot off the heat.

While the pasta cooks, melt 3 tablespoons butter in a small skillet over low heat.

Add 6 cloves garlic (thinly sliced) to the melted butter and cook over very low heat for 4–5 minutes, stirring occasionally, until fragrant but not colored.

Stir 3 tablespoons olive oil and 3 tablespoons chopped fresh parsley into the butter-garlic mixture, then remove the skillet from the heat.

Pour the garlic-parsley sauce over the drained pasta along with 2/3 cup of the reserved pasta cooking water. Use tongs to toss and coat the pasta.

Place the pot over medium heat and cook for about 2 minutes, tossing, until the pasta is well coated and cooked to your liking. Add more of the reserved pasta water a little at a time if the pasta seems dry.

Season to taste with salt and black pepper and serve immediately.