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I use this with my "Pasta Toss" recipe which is also listed on The Spice House website.
Warm the olive oil in a sauce pan over low heat. Add the crushed red chile pepper flakes, and heat for about 5 minutes.
Allow it to cool and pour it back into the oil bottle, with the pepper flakes. Store in the fridge.
When you use it, pour off the top if you don't want the pepper flakes in you dish. Shake it up first if you do.
This recipe was provided by Lara Neff from Rockford.