Aglio E Olio With Farro Spaghetti, Kale And Hazelnut Breadcrumbs


  • Salt and pepper
  • 10-12 large Tuscan or black kale leaves, stemmed
  • About 6 tablespoons extra virgin olive oil (EVOO), divided
  • 3 tablespoons butter
  • 3/4 cup panko breadcrumbs
  • 1/4 cup hazelnuts, chopped
  • 1/4 cup flat leaf parsley, chopped
  • 1 pound farro spaghetti or whole wheat spaghetti
  • 8-10 good-quality jarred anchovies
  • 1 red chili pepper, seeded and finely chopped, or 1 teaspoon crushed red pepper
  • 5-6 cloves garlic, finely chopped
  • Freshly grated nutmeg

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