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
, but reserve a few ladles of pasta
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.