Easy recipe Grilled Zucchini Pasta with Pecorino Walnut Crumble

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one large garlic clovethree tablespoons olive oil, divided one teaspoon hot red-pepper flakesthree medium zucchini (Recipes by ingridients zucchini) (about one one quarter pounds total), halved lengthwisethree/about four cup grated Pecorino Romano, dividedabout two/three cup walnuts, and choppedone (eight-to about nine-ounces) package dried egg fettuccine. . Grilled Zucchini Pasta with Pecorino Walnut Crumble.