Place the peeled garlic cloves in a small pot and cover completely with extra virgin olive oil.
Cook the garlic over low heat until golden brown and very tender. Remove from heat and use an immersion blender to blend the garlic and oil together into a smooth, creamy confit paste.
In a wide pan, add the red chili paste, a generous scoop of the garlic confit paste, and the parsley stalks.
Add the dry spaghetti directly into the pan and pour in a ladle or two of hot water.
Cook the spaghetti in the pan, tossing continuously and adding more hot water as needed, until the pasta is al dente and a thick, creamy sauce forms.
Season to taste with salt and pepper, then stir in the finely chopped fresh parsley.
Prepare the lemon pangrattato by tossing breadcrumbs with fresh lemon zest and toasting briefly. Serve the pasta topped with the pangrattato.
Cook it hands-free.
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