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.

A Message from our Provider:

“Don’t Wait For the Hearse to Take You to Church”