What we do is place about 1/2 cup (what?… maybe 1 stick) of butter in a slightly heated skillet with about 3 cloves of finely cut garlic. Melt the butter, stirring the garlic often and avoid getting it hot enough to smoke. Strain the left over garlic bits out of the butter and stir that butter into 1 or 2 more sticks of soft butter… makes great garlic butter. Here in the U.S., we spread it on Texas Toast for a side to any pasta dish.
Texas Toast? Just thickly (at least 1 inch) slice any crust loaf (we like sourdough, but French works well)… toast it only on one side in a broiler oven just enough to slightly brown it… spread with the freshly prepared garlic butter… et voila!