Make the breadcrumbs by adding the EVOO and grated garlic to a small skillet over low heat. Once the garlic is slightly sizzling, add the breadcrumbs. Toss consistently until they’re golden brown and crunch. Turn the heat off, add the lemon zest, and season with salt and pepper to taste. Then set aside.

Bring a pot of salted water to a boil, and add the pasta.

While the pasta is cooking add the EVOO, sliced garlic, and red pepper flakes to a large skillet. Heat over medium-low to medium heat until the garlic starts sizzling and begins to caramelize.

About 5 minutes into cooking your pasta, transfer the pasta in the skillet with garlic and oil. Add a ladle of pasta water and continue to toss until the oil and pasta water emulsifies and the pasta is fully cooked. If the sauce begins to tighten/looks to dry, add more pasta water and EVOO as needed.

Once the pasta is done, turn the heat off and toss in as much parsley as your heart desires. Plate and top with toasted breadcrumbs for some extra crunch!