Angel Hair Pasta with Chili, Lemon, and Arugula

Serves 4 to 6
2 cups panko bread crumbs
8 tablespoons extra virgin olive oil (2 tablespoons to toast the breadcrumbs, 6 tablespoons for the garlic/chili oil)
8 garlic cloves, slivered (he suggests 3, but that is NOT enough garlic for my family)
1/4 teaspoon dried red pepper flakes
Grated zest of 1 lemon
1 pound of angel hair pasta
2 cups lightly packed baby, or wild arugula

In a skillet, combine panko with 2 tablespoons of olive oil. Toss together to combine. Toast over medium heat until bread crumbs are golden brown, about 10 minutes. Season with salt and pepper. Transfer to small bowl.

In the same skillet heat remaining 6 tablespoons olive oil over medium low heat. Add garlic and red pepper flakes and cook for 10 to 12 minutes to gently cook the garlic. Season with salt and pepper. Add lemon zest.

Bring a large pot of well salted water to a boil. Add pasta and cook for 3 to 4 minutes. Drain pasta well and transfer to a large bowl. Immediately add arugula, garlic infused oil, bread crumbs and toss everything together. Mound the pasta on a large platter and serve.