Spaghetti Aglio e Olio / Spaghetti with Garlic and Olive Oil

I wasn't impressed. The pasta had nearly no taste at all, and the garlic wasn't enjoyable. I might try marinating some garlic in olive oil for a day or so, and then frying until just golden, not brown.

Served with Dover Sole with Marsala and Runner Beans with Lemon - the Dover Sole was great!

Edited the next day to add: We didn't marinate the garlic in the oil as intended, but we heated the oil and garlic very slowly below frying point for quite a while so that the garlic has a chance to infuse the oil. It was better already, but still not yet good enough.