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Cook the spaghetti in boiling water until al dente.
In a separate pot, boil the 10 cloves of garlic until tender.
Transfer the cooked garlic to a blender.
Pour in half a cup of extra virgin olive oil.
Add half a cup of the reserved pasta water.
Incorporate a teaspoon of salt into the blender.
Blend the mixture until smooth.
Combine the garlic sauce with the cooked spaghetti.
Garnish with chopped parsley and a sprinkle of pepper.