Toast the bread crumbs along with the parsley in a dry saucepan until golden brown. Reserve.
Bring salted water to a boil, and cook the spaghetti for about 6 minutes or just until al dente. Drain, but reserve a few ladles of pasta water.
In another pan, while the pasta is cooking, heat the extra-virgin olive oil and combine the garlic and chili peppers over medium heat. Cook for a few minutes, or until the garlic is golden brown. Do not burn the garlic; otherwise it will become bitter.
Add the spaghetti to the pan with the olive oil, and mix well. To prevent dryness, ladle some pasta water to the pasta. Cook for another minute, or until the desired state of al dente.
Mix in the toasted bread crumbs and parsley before serving.
Recipe courtesy of David Rocco