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.