How do you make it? Wondering what the best way to do it would be without doing a half-dozen controlled trials in the kitchen would be.Bottom line is I'm not getting enough garlic flavor infused into the oil as I'd like. I used to crush the garlic and let it sit in warm oil for a while (think i got that out of hazan's book). Lately I've tried putting the oil on medium with 6-7 cloves of sliced garlic at the same time as I put the spaghettini on and it's done at the same time as the pasta. Has anyone tried to infuse the oil with garlic overnight? Lets just say i really like garlic... I tend to top it with copious amounts of parmigiano too.