Pasta With Lemon, Spinach, Parmesan And Bread Crumbs - cooking recipe

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)

Preparation

Preheat oven to 375*F.
Toss bread crumbs with 1 TBS oil in large bowl to coat.
Spread evenly on rimmed baking sheet.
Bake until breadcrumbs are golden, about 5 minutes.
Cool.
Sprinkle with salt.
Cook pasta in large pot of boiling salted water until tender, but still firm to the bite, stirring occasionally.
Drain, reserving 1/2 cup cooking liquid.
Meanwhile, heat remaining 6 TBS oil, thinly sliced garlic, lemon juice, and dried crushed red pepper in heavy small saucepan over medium heat.
Cook oil mixture until garlic turns golden, about 5 minutes.
Toss pasta, oil mixture and spinach in large bowl until spinach wilts, adding reserved cooking liquid as needed to moisten.
Sprinkle breadcrumbs over.
Serve pasta, passing grated Parmesan cheese seperately.