Spaghetti al Aglio & Peperoncino

• 6 garlic cloves, peeled and sliced
• 2 large red chiles, thinly sliced
• 4 to 5 tablespoons extra virgin olive oil
• Handful approx. 1 1/4 inches in diameter (7 ounces) dried spaghetti
• Salt

1. Cook the garlic and chilis very gently in a small pan with the olive oil, until the garlic (the aglio) is pale golden and both are crisp.
2. Lift out with a slotted spoon and put onto a small plate; reserve the oil.
3. Cook the spaghetti in a large pan of salted boiling water until al dente.
4. Drain well in a colander and rinse with warm water.
5. Now take a large skillet (preferably nonstick) and add some of the flavored oil.
6. Heat gently and then tip in the spaghetti.
7. Turn and toss the pasta around until well coated with oil.
8. Add the chili and garlic and toss until well dispersed.
9. Turn the spaghetti onto two very hot plates, adding a little extra oil if you think it necessary.
10. Eat without delay.

garlic, red chiles, extra virgin olive oil, handful, salt

Taken from www.cookstr.com/recipes/spaghetti-al-aglio-amp-peperoncino (may not work)