Angel Hair Pasta with fried Chilli Flakes, Lemon and Arugula

By chris5863

Ingredients

• 1/2 cup extra-virgin olive oil, plus 2 tablespoons
• 2 cups panko bread crumbs
• Kosher salt and freshly ground black pepper
• 3 cloves garlic , slivered
• 1 teaspoon dried red pepper chili flakes
• 1 lemon, zested and juiced
• 1 pound angel hair pasta
• 6 cups lightly packed wild arugula (Israeli if possible)
• 1/2 cup grated Parmigiano-Reggiano

Preparation

Step 1

In a dry skillet over low heat, add 2 tablespoons of olive oil and the panko bread crumbs and toast until golden brown.
Season with salt and pepper, to taste . Put into a bowl and set aside.
Set the skillet pan back over medium heat and add the remaining 1/2 cup of olive oil, the garlic and the red pepper flakes .
Saute for 2 to 3 minutes to infuse the oil and cook the garlic . Season wrlh sail and pepper , to taste . Add the lemon zest and
remove from the heal
In a large pot of well·salled boiling water, over medium heat, add the angel hair pasta and cook for 3 to 4 minutes. Drain
and add to a large mixing bowl. While still warm , toss in the arugula , the infused oil, the bread crumbs and the cheese.
Using tongs gently fold everything together and transfer to a large serving bowl or platter to serve . If desired , serve with
braised braciole .