spaghetti with oil, garlic and chili

this has to be one of the simplest but tastiest dishes ever... a staple throughout college but these days it's a little fancier...extra virgin olive oil for one! bonus addition tonight was parsley grown in our garden. the first homegrown produce this year...hopefully not the last. spaghetti for 2 half a cup of extra virgin olive oil 6 garlic cloves, sliced not chopped pepperoncino - fresh if possible though we used dried chicken bouillon powder salt 2 sprigs of parsley, chopped 1. set a large pot of salted water to boil. when ready add the spaghetti. 2. in your largest, deepest frying pan, heat up the olive oil over a high heat. 3. when almost smoking, throw in the slice garlic. cook for 2 mins. 4. add the pepperoncino. if dried, crush them with your fingers and sprinkle over. if fresh they should be chopped first. 5. add a pinch of salt and a teaspoon of chicken bouillon powder. stir well. 6. cook until the garlic is nicely brown and almost crispy. turn off the heat and cover. 7. your spaghetti should be almost ready. when done, drain and add the cooked pasta to your saucepan. 8. toss the spaghetti and oil mix until well combined. 9. plate the pasta and sprinkle freshly chopped parsley on top - serve.