Callentani with Spinach and Preserved Lemon

• 2 tbsp extra virgin olive oil
• 8 tbsp butter (1 stick), divided
• 1 clove garlic
• 1/2 tsp crushed red pepper flakes, divided
• 3/4 cup panko bread crumbs
• 1 tsp lemon zest
• 1 Kosher salt, to taste
• 1 freshly ground pepper, to taste
• 12 oz callentani (or preferred pasta)
• 2 bunch fresh spinach
• 1 tbsp fresh lemon juice
• 1 tbsp thinly sliced preserved lemon pel
• 1/4 cup shredded parmesean

1. Heat oil and 2 TBsp butter in.
2. large skillet over medium heat until butter is foaming.
3. Add garlic and 1/4 tsp red pepper flakes; cook, stirring often, until fragrant, about 1 minute.
4. Add panko and cook, stirring often, until panko is golden brown, about 2 minutes.
5. Mix in lemon zest and transfer panko to a paper towel-lined plate; season with salt and pepper.
6. Let cool; set aside.
7. Wipe out skillet.
8. Cook pasta in a large pit of boiling water, stirring occasionally, until al dente.
9. Drain.
10. As your pasta cooks, heat remaining 6 TBsp butter in the same skillet previously used over medium heat.
11. Cook, swirling skillet occasionally, until butter is brown, about 3 minutes.
12. Add 1 bunch of spinach; cook, tossing, until wilted (about 1 minute).
13. Add pasta to skillet and toss to coat.
14. Ad lemon juice, preserved lemon peel, and remaining 1/4 tsp crushed red pepper flakes and toss to combine; season with salt and pepper and more lemon peel and lemon juice, if desired.
15. Add cheese and mix into ingredients.
16. Add remaining spinach and toss until slightly wilted, about 1 minute.
17. Add and mix in the reserved panko and serve.

extra virgin olive oil, butter, clove garlic, red pepper, bread crumbs, lemon zest, kosher salt, ground pepper, callentani, fresh spinach, lemon juice, lemon pel, parmesean

Taken from cookpad.com/us/recipes/357853-callentani-with-spinach-and-preserved-lemon (may not work)