Garlicky Black Walnut-Breadcrumb Pasta

Bring a large pot of salted water to a boil over medium-high. Add spaghetti; prepare according to package directions, stirring occasionally.

Meanwhile, heat butter and 1 tablespoon of the oil in a large skillet over medium. Add panko; cook, stirring often, until browned and toasted, 3 to 4 minutes. Stir in walnuts; cook, stirring constantly, 1 minute. Remove panko mixture from skillet, setting aside in a small bowl (wipe skillet clean).

Reserve 1 cup of the cooking water; drain spaghetti, and set aside at room temperature. Heat remaining 4 tablespoons oil in skillet over medium-low. Add garlic and crushed red pepper; cook, stirring often, until garlic is light golden, about 2 minutes. Add drained spaghetti, 3/4 cup of the reserved cooking water, Parmesan, lemon zest and juice, and salt; toss well to coat. Cook over medium-low, stirring constantly, until spaghetti is glossy and sauce clings to spaghetti, about 3 minutes. (Add additional cooking water, 1 tablespoon at a time, as needed, until sauce is silky.) Stir in parsley and panko mixture. Serve immediately.