Begin by toasting the breadcrumbs first. In a medium-sized skillet, melt the butter over medium heat. Add the breadcrumbs and stir constantly until the breadcrumbs are golden and crispy, about 3-5 minutes. Remove from heat and pour into a bowl. Set aside.
Cook the spaghetti according to package instructions (adding salt to the water before adding the pasta). Cook until al dente.
When the spaghetti has about 5 more minutes to cook, begin cooking the “sauce” portion. Heat the olive oil in a large skillet over medium heat, Add the garlic slices, lemon zest, and crushed red pepper flakes. Cook until the garlic is lightly golden (do not burn), about 2-3 minutes. Add salt and pepper to the oil, about 1/2 teaspoon each.
Using tongs, pull the cooked spaghetti out of it’s cooking water and into the skillet with olive oil. Toss the pasta in the oil. Squeeze in some fresh lemon juice (I used half of a lemon or about 2 tablespoons) and toss.
Turn the heat off and add the parmesan cheese and the fresh parsley and toss the pasta until it’s coated. Taste for seasoning and add more salt, pepper or lemon juice if needed. If pasta needs more liquid, add a little of the pasta water if needed.
Divide the pasta among the bowls and top with some of the toasted breadcrumbs. Also top with more fresh parsley and freshly grated parmesan cheese. Enjoy!