In a large sauté pan, over high heat, add olive oil and garlic. Stir for 10 seconds, and add pasta…stir well. In a small container with tight lid add ¼ cup milk and flour/cornstarch and shake vigorously. Slowly drizzle into pan, while stirring. Stir pasta, slowly adding the remainder of the milk, being sure that it is thoroughly-coated with the sauce. Reduce heat to med-low and check to see that the consistency of the sauce is how YOU like it. Add more milk, if necessary. Remove from heat, and fold-in almost all of the Parmesan cheese. This should bind the sauce, nicely to the pasta. Garnish with remaining grated Parmesan cheese.

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