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Linguine with Swiss Chard and Garlic

1/4 cup olive oil
1/2 cup coarse fresh bread crumbs
2 tablespoons or so grated Parmesan cheese
3/4 lb. linguine (or pasta of choice)
4 large garlic cloves, minced
1/4 to 1/2 teaspoon crushed hot red pepper flakes
1 bunch chard, stalks thinly sliced, leaves torn into large pieces
salt to taste

In a large skillet, heat about one tablespoon oil over medium heat. Add bread crumbs and cook, stirring constantly, until golden brown. Scrape into a small bowl and stir in Parmesan cheese.

Cook linguine in a large pot of boiling water until al dente, about 10 minutes. While pasta cooks, wipe out skillet, add remaining oil, and sauté garlic and red pepper flakes until garlic is golden but not brown. Stir in chard, salt and 1/4 cup water. Cook, stirring occasionally until the chard is tender. Add additional water if chard becomes dry.

Drain linguine, return to pot, and stir in the chard mixture. Toss to combine, and serve sprinkled with the bread crumbs. Serves 4.