Actually, fresh pasta and dried pasta are both excellent. The dry stuff is not simply a convenience for those who can't get fresh pasta, but an alternative to fresh pasta that offers a different eating experience. Some might argue it is superior, in fact, since the texture of fresh pasta, even perfectly cooked, is softer and not as satisfyingly al dente.
My favorite way of making aglio olio comes from Lidia, who has a show on the Food Network. Slice the garlic into thin chips -- don't mince it -- and cook it in oil at medium heat until it is lightly golden, but not too dark. Add some pepper flakes to the oil, if you like (I like). When the garlic reaches the perfect color, add a few tablespoons of chicken stock to the pan for flavor, volume, and to stop the garlic from burning. When the pasta is ready, move it with tongs directly from the pot into the pan, letting excess water drip off but not worrying too much if it's still somewhat wet, and then toss it in the pan over low heat along with chopped parsely (added at around the same time, not too early so it doesn't wilt).
But if you're in a big hurry and don't want to dirty a pan, just chop up the garlic real fine and put it in a small cup or bowl with the olive oil. Put it in the microwave and zap it for about a minute, just enough to make it all sizzle and to flavor the oil with the garlic. Then toss it with the cooked pasta, and parsely if you have it. The parsely makes a big difference. (If you don't like strong garlic flavor, you can scoop some of it out of the oil and discard it before you toss it all together).
Yes, Italian forms are much tastier than French forms.
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