Fettuccine with Garlic and Oil

ASSEMBLE THESE SUPPLIES:

Salt
1/2 cup plus 1 tablespoon virgin olive oil
1 egg
1/2 to '1/4 pound fresh fettuccine, preferably, or dried
1 tablespoon finely minced garlic
1/4 cup grated Parmesan cheese
1 tablespoon chopped parsley
Freshly ground pepper


STEPS IN PREPARATION:

Preheat oven to 200 degrees. In large covered sauce­pan, over high heat, bring 2 quarts water, 1 tablespoon salt, and 1 tablespoon olive oil to a boil. In small bowl, beat egg with fork just until blended. Add fettuccine to boiling water and cook 2 to 3 minutes for fresh, 8 to 12 minutes for dried, or just until al dente. While pasta is cooking, warm 4 plates in oven. Drain fettuccine in colander. Return hot pasta to pan. Add remaining 1/2 cup olive oil, and toss until evenly coated. Add egg, garlic, Parmesan, parsley, and salt and pepper to taste, and toss until combined. Divide among warmed plates and return to oven until ready to serve.