Strozzapreti with Spinach and Preserved Lemon

Ingredients

• 8 Tbsp. (1 stick) unsalted butter, divided
• 1 garlic clove, crushed
• 1/2 tsp. crushed red pepper flakes, divided
• 3/4 cup panko (Japanese breadcrumbs)
• 1 tsp. finely grated lemon zest
• Kosher salt and freshly ground black pepper
• 12 oz. fresh strozzapreti (see Fresh Pasta) or other fresh or dried pasta
• 2 bunches flat-leaf spinach, trimmed, large leaves torn in half (about 8 cups), divided
• 1 Tbsp. (or more) fresh lemon juice
• 1 Tbsp. (or more) thinly sliced preserved lemon peel
• 2 Tbsp. olive oil

Directions

• 1.

  Heat oil and 2 Tbsp. butter in a large skillet over medium heat until butter is foaming. Add garlic and ¼ tsp. red pepper flakes; cook, stirring often, until fragrant, about 1 minute. Add panko and cook, stirring often, until panko is golden brown, about 2 minutes. Mix in lemon zest and transfer panko to a paper towel–lined plate; season with salt and pepper. Let cool; set aside. Wipe out skillet.

• 2.

  Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente (about 5 minutes for fresh pasta). Drain.

• 3.

  Meanwhile, heat remaining 6 Tbsp. butter in same skillet over medium heat. Cook, swirling skillet occasionally, until butter is brown, about 3 minutes. Add 1 bunch spinach; cook, tossing, until wilted, about 1 minute.

• 4.

  Add pasta to skillet and toss to coat. Add lemon juice, preserved lemon peel, and remaining ¼ tsp. red pepper flakes and toss to combine; season with salt, pepper, and more lemon juice and preserved lemon peel, if desired. Add remaining spinach and toss until slightly wilted, about 1 minute.

• 5.

  Serve pasta topped with reserved panko.

• 6.

  Panko can be toasted 1 day ahead. Store airtight at room temperature.