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.
- 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
- 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.
- 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.
- Pasta, Main Dishes