Spicy Capellini With Scallions and Garlic

• 1 cup extra virgin olive oil
• 2 tablespoons extra virgin olive oil
• 2 bunches scallions, thinly sliced (3 1/2 cups)
• 5 large garlic cloves, minced
• 1 14 teaspoons crushed red pepper flakes
• 14 teaspoon finely grated orange zest
• salt & freshly ground black pepper
• 1 lb capellini
• 12 cup toasted breadcrumb
• freshly grated parmigiano-reggiano cheese, for serving

1. In a large skillet, heat 1/2 cup of the olive oil.
2. Add the scallions and cook over moderately low heat until softened, about 5 minutes.
3. Add the garlic, crushed red pepper, orange zest and a generous pinch each of salt and pepper and cook until the garlic is fragrant, about 2 minutes longer.
4. Stir in another 1/2 cup of the olive oil and transfer the mixture to a large bowl.
5. In a large pot of boiling salted water, cook the pasta until al dente.
6. Drain the pasta, reserving a few tablespoons of the cooking water.
7. Add the pasta and the reserved cooking water to the bowl and toss well.
8. Season with salt and pepper.
9. In a small bowl, toss the bread crumbs with the remaining 2 tablespoons of oil and season with salt and pepper.
10. Sprinkle the bread crumbs over the pasta and serve immediately, passing the cheese at the table.

extra virgin olive oil, extra virgin olive oil, bunches scallions, garlic, red pepper, orange zest, salt, capellini, breadcrumb, cheese

Taken from www.food.com/recipe/spicy-capellini-with-scallions-and-garlic-266361 (may not work)