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Angel Hair Pasta with Fried Chili Flakes, Lemon and Arugula
Nb persons: 4
Yield:
Preparation time: 25 min
Total time: 1 hr
Source: Tyler Florence
| 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 |
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 with salt and pepper, to taste. Add the lemon zest and remove from the heat.
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. If desired, serve with braised braciole.
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