3/4 lb. large shrimp (about 20), peeled and deveined
1 large lemon, halved
Kosher salt and freshly ground black pepper
8 oz. dried fusilli, gemelli, or other twist pasta
1/4 cup olive oil; more for drizzling
1 large sprig fresh thyme
1/4 tsp. crushed red pepper flakes
4 cloves garlic, minced
1/2 cup dry white wine
2/3 cup clam juice
2 large bunches spinach, stemmed, washed, and roughly chopped (about 10 oz. after stemming)
3/4 cup crumbled feta
1/2 cup coarse toasted breadcrumbs
1 Tbs. chopped fresh tarragon
2 Tbs. chopped fresh flat-leaf parsley
2 Tbs. snipped fresh chives

Description

For A Little Added Richness, Drizzle A Bit Of Your Favorite Olive Oil Over The Pasta Just Before Serving.

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