Angel Hair Pasta with Fried Chili Flakes, Lemon And Arugula
Yield:4 servings
Total Time:
Episode: Ultimate Bracioli (TU0801H)

Ingredients

1/2 cup extra-virgin olive oil
2 cups panko bread crumbs
kosher salt
black pepper
2 tablespoons extra-virgin olive oil
3 cloves garlic; slivered
1 teaspoon dried red pepper chili flakes
1 lemon; zested and juiced
1 pound angel hair pasta
6 cups israeli wild arugula; lightly packed
1/2 cup grated parmigiano-reggiano

Directions

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.

2. 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 with salt and pepper, to taste. Add the lemon zest and remove from the heat.

3. In a large pot of well-salted 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.