PASTA WITH BREADCRUMBS Serves 4-6 1.5 c panko or breadcrumbs made from crustless bread 8+1 tbs olive oil 4 medium garlic cloves, pressed or finely sliced 1/4 tsp red pepper flakes 3 tbs lemon juice from one lemon 8 oz baby spinach - or - 3 tbs fresh dill 1 lb linguine grated parmesean Bring salted pasta water to a boil in a large pot. Meanwhile, toast breadcrumbs with 1 tbs oil in a large nonstick skillet until medium brown, stirring often. Set crumbs aside to cool and wipe pan out. Add 8 tbsp oil, lemon juice, garlic and red pepper to skillet. When pasta is added to water, begin cooking the garlic over medium heat until lightly brown. Reserving 1/2c pasta water, drain and return pasta to pot. Add raw spinach and hot oil and mix until spinach wilts. Add 1c breadcrumbs and mix. add reserved pasta water if needed. Divide into bowls and top with remaining crumbs and parmesean.