Bucatini in Fiery Chili-Garlic Paste

• 2/3 cup extra-virgin olive oil
• 4 garlic cloves, 3 peeled and 1 minced
• 6 small dried chili peppers or 1 teaspoon chili flakes
• 1 pound bucatini
• 2 tablespoons salt

1. Heat 1/3 cup of the olive oil in a small skillet over a medium flame.
2. Add the peeled garlic and chili; cook 2 minutes, or until the garlic is golden and the chili peppers are swollen (or the chili flakes are aromatic).
3. Cool the garlic and chili 5 minutes, then crush in a mortar with a pestle into a coarse paste.
4. Add the remaining 1/3 cup of olive oil to the skillet over medium heat and cook the minced garlic until aromatic, about 30 seconds.
5. Stir in the prepared garlic-chili paste and cook 30 seconds.
6. Meanwhile, bring 5 quarts of water to a boil.
7. Add the bucatini and salt and cook until al dente, about 8 minutes.
8. Drain, reserving 1/2 cup of the pasta cooking water.
9. Transfer the bucatini to a serving platter, fold in the chili-garlic sauce and the reserved cooking water, and serve hot.

extravirgin olive oil, garlic, chili peppers, bucatini, salt

Taken from www.epicurious.com/recipes/food/views/bucatini-in-fiery-chili-garlic-paste-107544 (may not work)