Enraged Pasta

• 1/2 cup Olive oil
• 4 To 5 garlic cloves -- minced
• 4 Red chile pepper
• Seeded and minced
• 3/4 pound Spaghetti -- cooked al dente
• Salt and fresh grnd pepper
• 3 tablespoons Fresh parsley -- chopped

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