Recipe - Linguini With Garlic And Greens

4 ounce Linguine or spaghetti
Salt
One fourth cup Olive oil
8 Cloves garlic; finely
chopped
One fourth teaspoon Red pepper flakes
3 cup Arugula*; chopped
One fourth cup Dry bread crumbs
1 tablespoon Butter
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 One fourth cup pasta cooking water in a bowl. Drain pasta and add
it to the bowl. Add garlicarugula 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 MCRecipe Digest by Carriej999 Carriej999@aol.com on Apr 19,
1998