Lemon Artichoke Capellini with Toasted Breadcrumbs

Directions

Lemon-Garlic Panko Breadcrumbs

1In a large sauté pan over low heat, add the olive oil and sauté the minced garlic for 1-2 minutes, until fragrant.


2Stir in the panko breadcrumbs along with the salt and toast in the pan.


3Once the breadcrumbs are light brown in color, add the juice of ½ lemon. Stir and continue to toast over low heat for about 2-3 more minutes until the lemon juice is fully absorbed.



4
--Lemon Artichoke Capellini

5Bring a large pot of water to a boil.


6Meanwhile, add the olive oil to a large sauté pan over medium-low heat, and sauté the garlic for 1-2 minutes until fragrant.


7Add the artichokes and red chili flakes. Sauté until the artichokes are soft and tender. 


8Add the white wine and simmer for 1-2 minutes. 


9Once the water is boiling, add plenty of salt. Cook the pasta until it is al dente. Reserve 1 cup of pasta water.


10Strain the pasta and add it to the sauté pan along with ¼ cup of pasta water. 


11Add the butter and lemon juice to taste. Toss on medium-high heat.


12Remove from heat and add the Parmigiano. Toss again until combined.