Heat the oil in a skillet large enough to accommodate the pasta
to toss it without spilling. Add the minced garlic and chile peppers,
saute for about 2 minutes. Reduce the heat to practically nothing,
enough to keep the skillet warm-while you cook the pasta.
Drain the pasta well and unite it with the garlic and chile mixture in the skillet.
Raise the heat to about medium and quickly toss the spaghetti with the sauce, seasoning to taste with salt and pepper. At the last minute, add the parsley and toss well. Serve immediately.
From The Travelin' Gourmet Cookbook