<http://schema.org/recipeInstructions>
" Cook dried spaghetti according to package instructions.  Drain, and reserve 1/2 cup pasta water. Heat 2 teaspoon olive oil in a large nonstick skillet over medium heat; stir in breadcrumbs. Cook, stirring, until breadcrumbs are toasted, 3 minutes. Transfer crumbs to a small bowl; stir in 1/2 teaspoon grated lemon zest. Wipe out skillet; add 1/3 cup olive oil, garlic paste, and ground black pepper. Cook over low heat 2 minutes, stirring constantly, until oil is hot. Place pasta in a large bowl. Add hot garlic oil, fresh lemon juice,  2 teaspoon lemon zest, parsley, and almonds. Toss until evenly coated, adding a little pasta water to help the sauce stick. Serve with grated Parmesan cheese."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.redbookmag.com/food-recipes/recipes/a36073/lemon-spaghetti-toasted-breadcrumbs-recipe-rbk0413/>