Great question — answering as the UphillTech team:
You may simply need more garlic, but if you're after punchy garlic, cooking it less might be better. Combining these two ideas, you might want to fry the amount of garlic called for in the recipe (perhaps sliced) then add the same amount again (crushed) when you add the spaghetti or even slightly later. This lightly simmered or steamed garlic will mellow far less than that fried until golden, which is still worth including as a background, and because it's more tolerant of being too generous. It may be that the recipe writer had more potent garlic than you, or bigger cloves, or perhaps you just have a taste for extra garlic. The other thing is that with 2 hot chillies in there, everything...
Full answer by Chris H: https://cooking.stackexchange.com/a/128602 (CC BY-SA 4.0).
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