Ingredients

• 2 cups fresh breadcrumbs, made from crustless french bread
• 7 tablespoons extra virgin olive oil, divided
• 12 ounces linguine
• 4 cloves garlic, thinkly sliced
• 3 tablespoons fresh lemon juice
• 1/4 teaspoon dry crushed red pepper
• 1 (6 ounce) bag baby spinach leaves
• grated parmesan cheese (to garnish)

Instructions

1. Preheat oven to 375*F.

2. Toss bread crumbs with 1 TBS oil in large bowl to coat.

3. Spread evenly on rimmed baking sheet.

4. Bake until breadcrumbs are golden, about 5 minutes.

5. Cool.

6. Sprinkle with salt.

7. Cook pasta in large pot of boiling salted water until tender, but still firm to the bite, stirring occasionally.

8. Drain, reserving 1/2 cup cooking liquid.

9. Meanwhile, heat remaining 6 TBS oil, thinly sliced garlic, lemon juice, and dried crushed red pepper in heavy small saucepan over medium heat.

10. Cook oil mixture until garlic turns golden, about 5 minutes.

11. Toss pasta, oil mixture and spinach in large bowl until spinach wilts, adding reserved cooking liquid as needed to moisten.

12. Sprinkle breadcrumbs over.

13. Serve pasta, passing grated Parmesan cheese seperately.