Aglio Olio Peperoncino Pasta

Ingredients:

1 lb. spaghetti

3 oz. extra virgin olive oil

3 cloves garlic, sliced

2-3 chopped dry red peppers

Handful of chopped parsley

3-4 tbsp of salt for the pasta

Saute the garlic and red peppers in the extra virgin olive oil for 5-7 minutes until the garlic becomes golden brown. Meanwhile follow the directions on the package to boil the pasta (7-8 min.). Remember to add the salt as instructed on the package. When the pasta is ready (a bit al dente), drain and put in the serving platter. Pour the hot garlic and pepper oil on top. Add the chopped parsley. Mix well to make sure all the pasta is coated with the oil. Serve immediately. Wine: either white or red.