1. Peel garlic without crushing cloves and thinly slice lengthwise as evenly as possible (you should have about 1 cup; peel and slice more if necessary). Cook garlic in 4 tablespoon (1/4 cup) oil in a 12 inch nonstick skillet over moderately low heat, stirring occasionally, until just golden, 7 to 10 minutes. Transfer garlic with a slotted spoon to a bowl. (Garlic will crisp as it cools.) Add hot pepper flakes to skillet and cook, stirring, 1 minute, then remove skillet from heat.
2. Meanwhile, cook spaghetti in a 6 to 8 quart pot of boiling salted water until al dente. Reserve 1 cup cooking water, then drain spaghetti in a colander. Stir zest and salt into oil in skillet, then add spaghetti, parsley, and 1/2 cup reserved cooking water. Toss over moderately high heat until combined well, 30 seconds to 1 minute, adding enough reserved cooking water to keep spaghetti moist. Add half of garlic and toss . Remove from heat and toss pasta with remaining 1 1/2 tablespoons oil and salt and pepper to taste. Transfer to a serving bowl and sprinkle with remaining garlic.
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|Serving Size: 1 Serving (141g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 183 (31%)|
|Amt Per Serving||% DV|
|Total Fat 20.3g||27 %|
|Saturated Fat 2.9g||14 %|
|Monounsaturated Fat 13.8g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 0mg||0 %|
|Sodium 87.1mg||3 %|
|Potassium 296.5mg||8 %|
|Total Carbohydrate 85.3g||25 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 81.3g|
|Protein 15g||21 %|
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Calories per serving: 588
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