This recipe has been made by my family for almost 25 years now. My sister came home from college one summer and made this dish that her landlord had served for dinner. It was a big hit with my Asian mother who didn't usually go for 'exotic American' food. Originally we made this with dried oregano and, gasp, parmesan cheese from the can. I've updated the recipe with freshly grated parmesan and fresh parsley for a clean bright flavor that complements the large amount of garlic. Use a good parmesan cheese. Parm reg is not necessary and I find that it's flavor sort of gets lost in the dish, but use that if you don't have anything else on hand.

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