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In a small saucepan, cook the garlic in the olive
oil for 30 minutes on low heat. Stir occasionally
to keep the garlic from drying out. In a medium
saucepan, add the butter and tomatoes, and stir
until well blended and the butter is melted. Stir
in the garlic oil and season with salt and pepper.
Allow the flavors to meld for 10 minutes. Toss
with the spaghetti and serve garnished with basil
and Parmesan.
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