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Garlicky Arugula Pasta

This pasta works well with other bitter greens, too. For a tougher leafy green, such as kale, sauté the vegetable for a few minutes longer, until just wilted. Don't be afraid of the fish sauce; it's what gives this pasta such a magnetic flavor.

Garlicky Arugula Pasta

From Susannah Chen, POPSUGAR Food

Garlicky Arugula Pasta


  1. Salt
    12 ounces dried linguine
    1/4 cup extra-virgin olive oil
    6 cloves garlic, thinly sliced
    1 teaspoon red pepper flakes
    3 tablespoons fish sauce (recommended: Red Boat Fish Sauce)
    1 large bunch (about 5 ounces) baby arugula


  1. In a large pot of lightly salted boiling water, cook the pasta according to box directions until one minute short of al dente. Drain thoroughly, reserving 1/4 cup pasta water for later use. Wipe out pot and set back on stove at medium heat.
  2. Heat olive oil until fragrant, about 1 minute, then add garlic slices and red pepper flakes. Sauté for 30 seconds, until garlic is slightly cooked but still pungent. Add in drained pasta, pasta water, fish sauce, and arugula; remove from heat and toss until greens are just incorporated and arugula is slightly wilted. Serve immediately.

Makes 4 servings.

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