| 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 |
t |
Red pepper flakes |
| 3 |
c |
Arugula*, chopped |
| 1/4 |
c |
Dry bread crumbs |
| 1 |
T |
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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