Pasta Aglio, Olio e Peperoncino

• Salt
• 2 to 3 whole fresh peperoncini (small red chiles), or small dried red chiles
• 23 cup extra virgin olive oil
• 4 garlic cloves, thinly sliced
• 1/4 cup chopped Italian parsley
• 3/4 pound linguine or spaghetti

1. Put a pot of salted water on to boil.
2. Remove the stems of the peperoncini, halve them lengthwise, then slice them into 1/4-inch lengths.
3. Put the oil, garlic and peperoncini in a large deep pan set over medium-high heat, and cook until the garlic is translucent and golden, 2 to 3 minutes.
4. Add the parsley to the pan, and turn off the heat.
5. Meanwhile, cook the pasta until it is aldente, nearly but not quite done and still a bit chalky in the middle.
6. Drain, and reserve 1 cup of the cooking liquid.
7. When the oil has cooled for a couple of minutes, add 1/2 cup of the pasta cooking water, and reduce over high heat by about half.
8. Add the pasta, and stir vigorously as it continues to cook.
9. Add the reserved pasta water a bit at a time as necessary to finish cooking the pasta, and develop the thickened sauce.
10. Season with salt, and serve.

salt, fresh peperoncini, extra virgin olive oil, garlic, italian parsley, linguine

Taken from cooking.nytimes.com/recipes/1017306 (may not work)