Heat the oil in a skillet large enough to accommodate the pasta
to toss it without spilling. Add the minced garlic and chile peppers,
saute for about 2 minutes. Reduce the heat to practically nothing,
enough to keep the skillet warm-while you cook the pasta.
well and unite it with the garlic and chile mixture in the skillet.
the heat to about medium and quickly toss the spaghetti with the
seasoning to taste with salt and pepper. At the last minute, add
parsley and toss well.
From The Travelin' Gourmet Cookbook
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