In a pot of boiling salted water, cook the pasta with the bay leaf.

While the pasta is cooking, slice the garlic cloves.

In a pan, add enough olive oil to cover the bottom and add the chili peppers, pressing them against the pan to release their heat. Add the garlic and brown it without burning.

When the pasta is al dente, drain it lightly and set aside.

When the garlic is browned, add half of the chopped parsley and turn off the heat.

Pour the pasta into the pan and stir well to coat it with the oil.

Serve on plates, sprinkling the remaining parsley and a drizzle of raw olive oil.