| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Chicago | 2 | Servings | ||
INGREDIENTS
| 4 | oz | Linguine or spaghetti |
| Salt | ||
| 1/4 | c | Olive oil |
| 8 | Cloves garlic; finely chopped | |
| 1/4 | ts | Red pepper flakes |
| 3 | c | Arugula*; chopped |
| 1/4 | c | Dry bread crumbs |
| 1 | tb | Butter |
| Freshly ground black pepper |
INSTRUCTIONS
Bring 2 quarts water to a boil in a large pot. Add 1 tablespoon salt, stir to dissolve, then add pasta and cook at a boil until just tender, about 10 minutes. Meanwhile, in a saute pan, heat olive oil with garlic and pepper flakes over medium heat. As soon as the garlic begins to turn golden, add the arugula and stir until it wilts. Stir in bread crumbs and keep warm. Place butter and 1/4 cup pasta cooking water in a bowl. Drain pasta and add it to the bowl. Add garlic-arugula mixture and toss. Season with pepper and serve immediately with a simple red or white wine. Makes 2 appetizer servings *Fresh spinach (well washed) can be substituted for arugula Typed and Busted by Carriej999@AOL.com 4/98 Recipe by: William Rice, Chicago Tribune Magazine 1/7/96 Posted to MC-Recipe Digest by Carriej999 <Carriej999@aol.com> on Apr 19, 1998
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