b'Garlic & Oil Pasta Pasta Aglio, Olio e PeperoncinoNICK STELLINOServes 4 to 63 quarts water, for cooking the pasta (salt optional)V cup Pompeian Extra Virgin Olive Oil10 average-size garlic cloves, slicedW teaspoon salt, plus more for the cooking water, if desiredW teaspoon red pepper flakes3 tablespoons chopped fresh parsley, divided1 pound DaVinci spaghetti or thin spaghetti5 tablespoons Italian-style bread crumbs, toasted (See Chefs Tip.)3 tablespoons grated Romano cheeseIn a large stockpot, bring the water, with or without the optional salt, to a boil.Pour the oil into a large saut pan set on medium heat and cook the garlic until it starts to sizzle, about 3 minutes. Be careful not to let it turn brown and burn. Remove from the heat and add W teaspoon salt, the red pepper flakes and half the parsley.Add the pasta to the boiling water and cook according to the package directions until its tender. Drain the pasta well and add it to the large saut pan with the garlic and oil. Add the remaining parsley and cook over medium heat, stirring well to coat the pasta with the sauce, about 3 minutes. Add the toasted bread crumbs and toss with the pasta until evenly coated. Turn off the heat, add the Romano cheese, and toss to distribute the ingredients.chefs tip: To make toasted bread crumbs, heat a nonstick pan over high heat for 2 minutes. Add the bread crumbs, reduce the heat to low, and stir well for 1 to 2 minutes, until the bread crumbs start to brown. Pour the bread crumbs onto a plate to cool off until ready to use.CHEF STELLINOS SUGGESTED WINE PAIRING:Artesa Estate Reserve Chardonnay33'