Strozzapreti with Spinach and Preserved Lemon

Ingredients

• 8 cups flat parsley divided trimmed
• 1  garlic clove crushed
• 4 servings pepper freshly ground
• 1 tablespoon juice of lemon fresh ()
• 1 tablespoon simple preserved lemons thinly sliced ()
• 1 teaspoon lemon zest finely grated
• 2 tablespoons olive oil 
• 0.8 cup panko bread crumbs (Japanese breadcrumbs)
• 0.5 teaspoon pepper red divided crushed
• 8 tablespoons butter unsalted divided (1 stick)
• 12 ounces frangelico fresh
• 12 ounces frangelico fresh

Equipment

• frying pan
• paper towels
• pot

Directions

1. Heat oil and 2 tablespoons butter in a large skillet over medium heat until butter is foaming.
2. Add garlic and 1/4 teaspoon red pepper flakes; cook, stirring often, until fragrant, about 1 minute.
3. Add panko and cook, stirring often, until panko is golden brown, about 2 minutes.
4. Mix in lemon zest and transfer panko to a paper towel-lined plate; season with salt and pepper.
5. Let cool; set aside. Wipe out skillet.
6. Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente (about 5 minutes for fresh pasta).
7. Drain.
8. Meanwhile, heat remaining 6 tablespoons butter in same skillet over medium heat. Cook, swirling skillet occasionally, until butter is brown, about 3 minutes.
9. Add 1 bunch spinach; cook, tossing, until wilted, about 1 minute.
10. Add pasta to skillet and toss to coat.
11. Add lemon juice, preserved lemon peel, and remaining 1/4 teaspoon red pepper flakes and tossto combine; season with salt, pepper, and more lemon juice and preserved lemon peel, if desired.
12. Add remaining spinach and tossuntil slightly wilted, about 1 minute.
13. Serve pasta topped with reserved panko.
14. DO AHEAD: Panko can be toasted 1 day ahead. Store airtight at room temperature.