Put water on to boil for the pasta.
While the water is coming to a boil, sauté the garlic in the olive oil, along with the peperoncino, on low heat until the garlic is lightly golden brown, then turn off the heat. (Do not let the garlic burn, or it will turn bitter.)
Remove the garlic and if using add the chopped parsley.
When the water comes to a vigorous boil, salt very well and add your pasta—either spaghetti or linguine—and cook till al dente.
Drain and pour into a warmed bowl, then pour the oil and garlic mixture on top. Mix thorough, taste for seasoning and add more salt if needed, then serve and eat immediately. You can add a few bits of chopped parsley on top for color.
