Sauté the garlic in a skillet with oil and peperoncino until golden brown. You may remove the browned garlic, if desired. Mix cooked spaghetti briskly in the same skillet, add a generous tablespoon of finely chopped parsley, toss and serve.
Note:
Spaghetti should be undercooked before tossing with the sauce. if they prove to be too dry add a ladleful of the cooking water.
As a variation on this recipe, add some anchovies (6 salted fillets, washed and cut into pieces) to the garlic and oil, add a handful of black or green olives cut into pieces, and sauté together until golden brown.
Another version of this sauce, commonly used in Southern Italy, is made by browning 3-4 tbs. of breadcrumbs in oil and garlic and adding some more peperoncino to taste just before sautéing with the pasta.
