-Bring a large pot of well-salted water to a boil over high heat.

-Meanwhile, cut the roots off of a fresh garlic head with the stem still attached.

-Cut about 3-4 inches off of the bottom of the stem, where it is most tender, then discard roots and the rest of the stem/leaves.

-Peel 1 or 2 layers off of the stem piece and cut it in half and then thin strips. Chop into small dice.

-Peel 6-8 cloves of garlic, then slice into thin slivers.

-Heat 2 TBS extra-virgin olive oil in a 10-inch straight-sided sauté pan over low heat.

-Add the chopped stem and slivered garlic along with 2 big pinches of sea salt; stir to coat.

-Cover and cook, stirring frequently, until wilted and softened, 7-8 minutes.

-Remove the pan from the heat.

-Add 8 ounces thin spaghetti to the boiling water and cook until just al dente, about 1 minute less than package timing.

-Set aside about ½ cup of the cooking water and drain the pasta.

-Return the sauté pan to low heat.

-Add the spaghetti and ¼ cup of the cooking water; toss well.

-Add ¼ cup finely grated Parmigiano and 2 TBS of the water; toss again.

-Season to taste with salt and pepper, adding the remaining water if the pasta seems dry.

-Serve in heated pasta bowls, sprinkled with additional Parmigiano.