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The idea isn't to brown the chili flakes, it's to infuse the oil. Ditto for the garlic, not a lot of heat and don't brown it. Garlic gets bitter if you cook it too long. You can arrest the browning of the garlic and chili flakes at the point you want by adding the wine.
No idea what you are in the mood for, or what you have on hand. Narrow it down a little...
JR
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