Here is the recipe I found inspiration from:

Spaghetti Aglio e Olio
adapted from The Mondadori Regional Italian Cookbook
by Anna Martini

¾ pound spaghetti
4 cloves of garlic
6 tablespoons best quality Olive Oil
1 small bunch parsley
Freshly ground Pepper

While the spaghetti is cooking in plenty of boiling salted water, sauté the garlic cloves crushed with the blade of a large knife, in the oil until brown. Then remove and discard them. Keep the pan containing the flavored oil hot. Chop the parsley very finely. Drain the spaghetti when al dente then quickly dress with the freshly ground pepper, the very hot oil, and the chopped parsley. Mix and serve very hot. For those who like a little stronger, peppery taste, a small piece of chili pepper may be sautéed and removed with the garlic.

This is my version:

8 ounces Campanelle, cooked to al dente
2 tablespoons butter
½ cup Olive Oil
8 large cloves garlic, minced
3 tablespoons fresh lemon juice
¼ cup fresh parsley or 2 tablespoons dried
¼ cup fresh basil or 2 tablespoons dried
Salt and pepper
Grated Parmigiana Cheese

1. Cook pasta according to package directions to al dente or to your own personal preference.

2. While pasta is cooking add garlic, butter, Olive Oil, a pinch of salt and pepper to a large skillet. Sauté garlic about five minutes over low-medium heat until just beginning to brown. At this point add the 3 tablespoons lemon juice, bring to a boil and immediately remove from heat.

Toss with pasta, parsley, and basil. Sprinkle with Parmigiana cheese.

Source: Cinnamon Spice and Everything Nice