Serves 1: Double it for two, but the texture suffers if making for three or more due to the extra mass of the spaghetti and a larger carryover cooking time as a result.

Ingredients

• 1/4 pound spaghetti
• Extra virgin olive oil
• 3 to 5 garlic cloves, thinly sliced
• 1 tablespoon dried chili flakes (or to taste)
• 1/4 to 1/2 cup pasta water
• Plain breadcrumbs

Procedure

1. Bring a large pot of salted water to a roaring boil, add spaghetti, aim to cook 2 minutes less than the recommended cooking time, if there are two times, cook 1 minute less than the “al dente.” 
2. In a saute pan, heat the olive oil and place the sliced garlic in the oil. Be very careful to not burn the garlic.
3. Remove the pan from the heat completely and add the red pepper flakes. Stir well so the chili flakes and the garlic infuse the oil.
4. Turn the heat back on low under the saute pan. Add the pasta water and pasta, and saute quickly for the aglio sauce to coat the spaghetti. Taste for texture. If pasta is too firm, continue to sauté in pan with a bit more water and lots of mixing.
5. Sprinkle with bread crumbs and serve hot!