Spaghetti with garlic and arugola; Spaghetti all'aglio e rucola

Number of Servings

4

Ingredients

1 pound spaghetti,8 garlic cloves, 1/2 cup extra virgin olive oil,1/4 cup dry white wine,1/2 pound arugula,1 teaspoon crushed red chili,1/4 cup toasted breadcrumbs (see mollica recipe below),Salt to taste,

Directions

Rinse the arugola and coarsely chop the garlic.

Bring a large pot of salted water to boil and add the spaghetti.

Heat a large pan over moderate heat with the olive oil and garlic. When the garlic turns lightly golden, pour in the dry white wine and crushed chili pepper. Salt to taste and evaporate the white wine by half. Remove the pan from the burner and set aside.

When the spaghetti is al dente, quickly strain and toss the pasta in the pan, return the pan to the burner over moderate heat and add the arugola. Toss the ingredients, evenly stir in the arugola, wilt it and then transfer the pasta to serving bowls and sprinkle with toasted breadcrumbs.

Toasted breadcrumbs;Mollica

To prepare the toasted breadcrumbs it is preferable to make them from stale, dry bread, by either grating the bread by hand into a large mixing bowl. Better still, is with a food processor and using the pulse switch. Be sure not to allow the crumbs to become too fine.

Lightly coat a pan with olive oil and allow the pan to warm over moderate heat and add the breadcrumbs. Constantly stir the breadcrumbs to prevent them to sticking or burning. When they have evenly toasted to a golden brown, remove them from the pan and set aside. You can make as much as you like, as they will keep for some time in a covered plastic container.

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