Put together the garlic chips: In a small skillet, warmth the olive oil over medium warmth. Add the garlic slices. Cook dinner till flippantly browned, about 1 minute. Don’t colour (they are going to style bitter!). Pressure over a small bowl and reserve the garlic-infused oil. Switch the garlic chips to a plate lined with paper towel. Use the skillet to toast the breadcrumbs.
Toast the breadcrumbs: Measure 1 tbsp. reserved garlic oil; pour into similar skillet used for garlic chips. Reheat over medium warmth. Toast the breadcrumbs, stirring often, till golden brown. Switch to a bowl.
Make Aglio and Olio pasta: Deliver a pot of water to a boil; salt generously.
In a big 12-inch skillet, add olive oil and minced garlic. Set the warmth to medium. Cook dinner till the garlic turns into aromatic (about 30 seconds). There ought to be no colour on the garlic. Don’t brown. Add the purple pepper flakes and a pinch of salt. Take away the saucepan from the warmth.
When the pasta is aldente: Switch with tongs to the pan, letting a number of the pasta water cling to the strands. Put the skillet again on the warmth. Alter to medium. Season with salt, add parsley and toss with tongs to mix. Proceed to prepare dinner till the sauce emulsifies, including extra pasta water as wanted if it turns into dry. In any other case, add extra oil if the sauce wants it.
Switch the pasta to a big serving bowl. Drizzle with a bit of reserved garlic oil. Garnish with garlic chips and toasted breadcrumbs to complete.