Trying to organize recipes - again!

With a new year right around the corner, I am somewhat motivated to find a way to manage the new recipes I try and like and want to keep. The printed stacks of recipes are getting out of control, as are the emails I send myself of new recipes to try. And then there is always the fear that my Recipe folder on the hard drive will be deleted (again). So I thought I'd post the "keepers" as I make them and throw in a family favorite now and then as well. If I remember, I'll try and post a photo of the finished dish too - doesn't a delicious-looking dish make you want to try and make it?

Here goes with a recipe I made last night after watching Tyler Florence on Food Network whip it together. Plus I already had all the ingredients in the house...

Angel Hair Pasta with Fried Chili Flakes, Lemon and Arugula
Recipe by Tyler Florence of Food Network

Ingredients
1/2 cup extra-virgin olive oil, plus 2 tablespoons
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 (I used linguine)
6 cups lightly packed wild arugula (I used 3 c. arugula from Trader Joe's)
1/2 cup grated Parmigiano-Reggiano

Directions
In a dry skillet over low heat, add 2 tablespoons of 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. Serves 4-6.