Linguini with garlic and greens

Yield: 2 Servings

Measure Ingredient
4 ounces Linguine or spaghetti
\N \N Salt
¼ cup Olive oil
8 \N Cloves garlic; finely chopped
¼ teaspoon Red pepper flakes
3 cups Arugula*; chopped
¼ cup Dry bread crumbs
1 tablespoon Butter
\N \N Freshly ground black pepper

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 ¼ 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@... 4/98 Recipe by: William Rice, Chicago Tribune Magazine ⅐/96 Posted to MC-Recipe Digest by Carriej999<Carriej999@...> on Apr 19, 1998

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