In a large skillet, over medium heat, heat about 2 tablespoons of olive oil.
Sauté the garlic until fragrant, 1-2 minutes (do not brown).
Reduce heat to medium low and add the breadcrumbs.
Add 2 more tablespoons of olive oil and combine. Stir together for about 2 minutes (breadcrumbs will get slightly toasted and should absorb the oil).
Add the chopped walnuts and stir fry for another 2 minutes.
Add raisins and parsley. Stir to combine for 1-2 minutes. Set aside. Add up to 1 cup of the cooking water (from the pasta) if the mixture appears to dry.OPTIONAL: Add orange peel and combine with the raisins and parley.
Meanwhile bring a large pot of salted water to a rolling boil.
Add the spaghetti and cook until al dente.
Drain the pasta and reserve about 1 cup of the cooking water. Drizzle 2 more tablespoons of olive oil.
In a large serving dish, alternate layers of pasta and bread mixture (top with bread mixture). Note: Remove orange rind if used in the mixture.
Garnish with parsley and drizzle remaining olive oil.
Feel free to adjust the amount of garlic, walnuts and raisins based on personal preference.
Use a vegetable peeler to get slivers of orange peel.
This dish is usually served at room temperature.
If possible, make your own coarse breadcrumbs as the commercial variety is usually too fine.
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.