In a pan, add about 1/2 to 3/4 cup of extra virgin oil, when it is hot add about 5-6 cloves, I usually add every clove of a bulb, dry chilli and toast the garlic. Let the oil rest, once they achieved a nice gold-brown colour. Chop parsley. Once the pasta is cooked (cook in salted water) al dente, add the pasta to the oil and the chopped parsley.
This is my method.
Hope you enjoy!