INGREDIENTS

INSTRUCTIONS

Bring 6 quarts of water to a boil, and add about 2 tablespoons salt.
Add the spaghettini to the boiling water, and cook according to
package instructions, until tender but still al dente. While pasta
cooks, heat oil in a 12-inch saute pan set over medium heat, and  saute
the garlic until light brown, about 1 minute. Add the chiles,  and
continue cooking about 30 seconds longer. Add the wine and  butter, and
boil over high heat for 3 minutes. Add the shrimp, and  cook, stirring
until just cooked, about 4 minutes. Season to taste  with salt, and
remove from heat. Drain the pasta, add to the saute  pan with the
shrimp, and put pan back over medium heat. Stir gently  until the
spaghettini is coated with sauce, then toss in the arugula.  Stir
quickly to mix and just wilt, about 30 seconds. Check for  seasoning,
pour into a large serving bowl, and serve immediately.  Serves 4.
Cuisine: "Italian" Source: "Martha Stewart Living -
(www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas -
Lynn_Thomas@prodigy.net"  Per serving: 315 Calories (kcal); 26g Total
Fat; (96% calories from  fat); trace Protein; 2g Carbohydrate; 16mg
Cholesterol; 2827mg Sodium  Food Exchanges: 0 Grain(Starch); 0 Lean
Meat; 0 Vegetable; 0 Fruit; 5  Fat; 0 Other Carbohydrates  Recipe by:
Recipe from Mario Batali  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
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Calories: 233
Calories From Fat: 61
Total Fat: 6.9g
Cholesterol: 158.1mg
Sodium: 4137.3mg
Potassium: 226.4mg
Carbohydrates: 5.1g
Fiber: <1g
Sugar: 1.2g
Protein: 15.8g