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Hello everybody, it’s Louise, welcome to my recipe page. Today, we’re going to make a distinctive dish, callentani with spinach and preserved lemon. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Callentani with Spinach and Preserved Lemon is one of the most favored of recent trending meals in the world. It is simple, it is fast, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look wonderful. Callentani with Spinach and Preserved Lemon is something that I’ve loved my whole life.

To begin with this recipe, we must prepare a few components. You can cook callentani with spinach and preserved lemon using 13 ingredients and 14 steps. Here is how you can achieve it.

The ingredients needed to make Callentani with Spinach and Preserved Lemon:

1. Make ready 2 tbsp extra virgin olive oil
2. Get 8 tbsp butter (1 stick), divided
3. Get 1 clove garlic
4. Make ready 1/2 tsp crushed red pepper flakes, divided
5. Take 3/4 cup panko bread crumbs
6. Prepare 1 tsp lemon zest
7. Get 1 Kosher salt, to taste
8. Take 1 freshly ground pepper, to taste
9. Get 12 oz callentani (or preferred pasta)
10. Take 2 bunch fresh spinach
11. Make ready 1 tbsp fresh lemon juice
12. Prepare 1 tbsp thinly sliced preserved lemon pel
13. Prepare 1/4 cup shredded parmesean

Steps to make Callentani with Spinach and Preserved Lemon:

1. Heat oil and 2 TBsp butter in. large skillet over medium heat until butter is foaming.
2. Add garlic and 1/4 tsp red pepper flakes; cook, stirring often, until fragrant, about 1 minute.
3. Add panko and cook, stirring often, until panko is golden brown, about 2 minutes.
4. Mix in lemon zest and transfer panko to a paper towel-lined plate; season with salt and pepper.
5. Let cool; set aside. Wipe out skillet.
6. Cook pasta in a large pit of boiling water, stirring occasionally, until al dente. Drain.
7. As your pasta cooks, heat remaining 6 TBsp butter in the same skillet previously used over medium heat.
8. Cook, swirling skillet occasionally, until butter is brown, about 3 minutes.
9. Add 1 bunch of spinach; cook, tossing, until wilted (about 1 minute).
10. Add pasta to skillet and toss to coat.
11. Ad lemon juice, preserved lemon peel, and remaining 1/4 tsp crushed red pepper flakes and toss to combine; season with salt and pepper and more lemon peel and lemon juice, if desired.
12. Add cheese and mix into ingredients.
13. Add remaining spinach and toss until slightly wilted, about 1 minute.
14. Add and mix in the reserved panko and serve.

So that’s going to wrap it up for this exceptional food callentani with spinach and preserved lemon recipe. Thank you very much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!