Sue's Aglio e Olio
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She says:

My seven year old son and I were making a recipe from your website the other day (Emeril's My Oh My Spaghetti Pie) and he insisted on sending in the recipe for Aglio e Olio. My family loves it! I believe it is a traditional Italian recipe.

The original called for chicken stock, but I make it with seasoned salt because we are vegetarian. We enjoy experimenting with new recipes, especially from other cultures, and I am looking forward to trying more recipes from your site.

By the way, Emeril's Spaghetti Pie was great and my son said it was "a keeper"!

What you need:

• Spaghetti
• Olive oil (about 4-6 tablespoons)
• Lots of garlic (at least 3 cloves)
• ˝ teaspoon chili peppers (optional)
• ˝ teaspoon seasoned salt
• 4 tablespoons parsley
  (or any other greens, like spring onions)
• Parmigiano Reggiano (about 2 handfuls)

What you do:

1. Cook spaghetti until barely al dente (about 7 minutes.)
2. In large pan heat the olive oil and seasoned salt and sauté until garlic is barely golden.
   Stir in parsley and remove from heat.
3. Cook spaghetti until barely al dente.
   Drain and add to pan with oil and garlic.
   Add parmesan cheese and toss quickly.
4. Transfer to serving dish and serve immediately.
   Sprinkle with parmesan to garnish.
   
   Serves 4 - 6

Emeril's My-Oh-My Spaghetti Pie
This featured recipe comes to us from the famous chef Emeril Lagasse, who has a new book that will help kids enjoy cooking for themselves. It is called "Emeril's There's a Chef in My Soup." He has allowed us to share some of his recipe secrets with you for FREE in this new series on the Momscooking support group. Emeril says, "This layered pie is a really kicked-up idea for leftover spaghetti noodles! I use mozzarella cheese in this recipe, but go ahead and make yours with whatever cheese you like best. Cheddar, Monterey Jack, or even smoked Gouda would be great."

Cyndee's Strufoli & Fiadone
This is a great pair of Italian recipes from Cyndee who offers this baked blend of honey and nuts along with another zesty lemon recipe. She says, "I have been making this for about 25 years.  I love all kinds of Italian food and make quite a lot of it.  I do not remember where I originally got this recipe from, all I know is that it is a keeper and is one of my daughters favorites."

Veggie Meals by Rachael Ray - Read the FREE excerpt: Soups

Rachel Ray is at it again. Her latest 30-minute book offers hearty soups, main-course salads, comforting risottos, pastas and Italian vegetable entrees, make you own Asian take-out, and versatile snack suppers, among other delights.

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