Spaghetti + Rapini + Toasted Garlic + Bread Crumbs

First time ever: I've cooked - and eaten! - rapini (or broccoli rabe). Thanks, CSA box of the week! I was inspired by a recipe in the NY Times but I have changed some proportions to better fit my taste.... and my diet! My version of the recipe is hereafter. You can also take a look at the original one, just in case.

Spaghetti + Rapini +Toasted Garlic + Bread Crumbs

(makes 4 servings)

2 tbs extra virgin olive oil
1 clove of garlic, peeled and slivered
1/4 cup bread crumbs, preferably homemade
1/8 teaspoon red pepper flakes
1 broccoli rabe, trimmed and washed
1/2 pound spaghetti, linguine or other long pasta
freshly ground black pepper
freshly grated Parmesan cheese
a splash of fresh lemon juice (optional)

1. Bring a large pot of water to a boil and salt it.

2. Put 1 tbs olive oil in a large skillet over medium-low heat. When oil is warm, cook garlic just until fragrant, 1 to 2 minutes. Add bread crumbs and red pepper flakes and cook until bread crumbs are golden, 5 minutes or so. Remove and set aside.

3. Cook broccoli rabe in boiling water until it is soft, about 5 minutes. Remove with a slotted spoon, drain well and chop. 

4. Cook pasta in same pot.

5. Meanwhile, add remaining oil to skillet over medium-low heat. Add broccoli rabe and toss well; sprinkle with salt and pepper. When it is warm, add garlic and bread crumbs and mix well.

6. When pasta is done, drain it, reserving a little cooking water. Toss pasta in skillet with broccoli rabe mixture, moistening with a little reserved water if necessary. Adjust seasonings and serve with freshly grated Parmesan.

NB: I also added a splash of fresh lemon juice while tossing the pasta.