I don't know if that's the right spelling. When the old Italian ladies spoke of it, it sounded like "all moo leak".
olive oil (extra virgin if you have it)
cayenne pepper (optional)
You have to eyeball the quantities; I don't have a scientific recipe.
Chop the garlic fine, but not too fine — you don't want it to brown or it will be bitter. Heat the olive oil on medium heat (olive oil smokes at a fairly low temperature). Sauté the garlic in the oil until it starts to turn translucent (cooked all the way through); don't let it get brown. Add enough breadcrumbs to make the oil not runny (you want it to coat the spaghetti and not run off of it). Add paprika to turn it red and to taste. Optionally add same cayenne if you want it spicy.
Use it to coat spaghetti, collard spaghetti, or steamed spinach.