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1/2 cup, Epicurean Extra Virgin Olive Oil (Preferably Sicilian Blend)
2 cups, panko bread crumbs
Kosher salt and freshly ground black pepper
3 cloves, garlic - slivered
1 teaspoon, dried red pepper chili flakes
1 lemon - zested and juiced
1 pound, angel hair pasta
6 cups, lightly packed wild arugula - (Israeli if possible)
1/2 cup, grated Parmigiano-Reggiano

In a dry skillet over low heat, add 2 tablespoons of Epicurean Extra Virgin Olive Oil and the panko bread crumbs and toast until golden brown. Season with salt and pepper, to taste. Put into a bowl and set aside.
Set the skillet pan back over medium heat and add the remaining 1/2 cup of olive oil, the garlic and the red pepper flakes. Saute for 2 to 3 minutes to infuse the oil and cook the garlic. Season with salt and pepper, to taste. Add the lemon zest and remove from the heat.
In a large pot of well-salted boiling water, over medium heat, add the angel hair pasta and cook for 3 to 4 minutes. Drain and add to a large mixing bowl. While still warm, toss in the arugula, the infused oil, the bread crumbs and the cheese. Using tongs gently fold everything together and transfer to a large serving bowl or platter to serve. If desired, serve with braised braciole.