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Strozzapreti with Spinach and Preserved Lemon
Ingredients
  • 8 Tbsp. (1 stick) unsalted butter, divided
  • 1 garlic clove, crushed
  • ½ tsp. crushed red pepper flakes, divided
  • ¾ 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
Steps
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