Fill a stock pot with cold water, a little over half ways, season generously with sea salt and heat it with a high heat

In the meantime, remove the cloves from a head of garlic, take the skins off the cloves and roughly chop the garlic, finely chop a handful of fresh parsley

Once the water comes to a boil, add in 8 oz of uncooked spaghetti, mix it around to it´s fully coated in the boiling water, cook until al dente (check package instructions)

While the pasta is cooking, heat a fry pan with a medium heat and add in 2 tbsp extra virgin olive oil, after 1 minute add in the chopped garlic, mix with the olive oil, after another minute add in 1 tbsp all-purpose flour, mix continuously and cook for 2 minutes, then add in 1 tsp dried oregano and 1 ¼ cups milk, once again mix continuously until the mixture thickens up, about 4 minutes, then turn off the heat and season with sea salt & black pepper

Once the spaghetti is cooked al dente, drain into a colander, shake off any excess water, add the cooked spaghetti into the pan with the creamy sauce, along with 2 tbsp of the finely chopped parsley, mix together until well mixed

Trasfer into shallow bowls and serve at once, enjoy!