Preparation

• Begin by gathering and prepping all of your toasted breadcrumb ingredients according to the ingredient list above to have ready and organized for use.
• To prepare the breadcrumbs, place a small skillet over medium-high heat, and drizzle in the oil. Once hot, sprinkle in the panko breadcrumbs, plus a good pinch of salt and pepper, and the granulated garlic, and stir to combine.
• Toast the breadcrumbs in the oil, stirring constantly as to not burn them, for about 2 to 3 minutes, or until they become a deep, golden-brown. Set aside in a bowl until ready to serve.
• Next, gather and prep all of your bucatini pasta ingredients according to the ingredient list above to have ready and organized for use.
• Cook your bucatini noodles according to package instructions, or until al dente. Drain and keep warm in a large bowl.
• While your pasta cooks, place a large pan over medium-high heat, and drizzle in about 3 tablespoons of olive oil. Once hot, add in the sliced shiitakes mushrooms, plus a good pinch of salt and pepper, and saute for a few minutes until golden-brown. Spoon the mushrooms into a bowl and keep warm.
• Into that same pan you used for the mushrooms, with the heat now on medium, add in ¼ cup of olive oil, along with the garlic and pinch of red pepper flakes, and cook for a moment just until the garlic becomes fragrant.
• Once fragrant, add in the white wine, along with the butter (it will bubble up a bit), plus a couple of pinches of salt and black pepper. Simmer the sauce for a couple of minutes, whisking until the butter melts in and the sauce slightly reduces.
• Add back into the pan the sauteed shiitake mushrooms, plus the baby spinach leaves and the chopped parsley, along with the cooked bucatini noodles, and gently toss everything together to combine and coat. Add the grated Romano cheese, and toss that to combine.
• Serve the bucatini pasta with garlic butter sauce in bowls with extra Romano cheese and a generous sprinkle of the toasted breadcrumbs.