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Recipe from: Ken Calascione
1 pound spaghetti
8 garlic cloves
½ cup extra virgin olive oil
¼ cup dry white wine
½ pound arrugola
1 teaspoon crushed red chili
¼ cup toasted breadcrumbs, mollica1
Salt to taste
Rinse and spin the arrugola leaves and coarsely chop the garlic. Bring a large pot of salted water to boil and add the spaghetti. Heat a large sauté pan over moderate heat with the olive oil and garlic. When the edges of the garlic turn lightly golden, pour in the dry white wine and crushed chili pepper. Salt to taste and evaporate half the white wine.
Remove the pan from the burner and set aside.
When the spaghetti has cooked extra al dente, quickly strain and place the pasta in the sauté pan, return the pan to the burner over moderate heat and add the arrugola. Toss the ingredients and evenly stir in the arrugola. When the arrugola lightly wilts, transfer the pasta to serving bowls and dust each serving with a tablespoon of toasted breadcrumbs.
1 "Mollica" refers to the soft part of the loaf, so throw away the crust before you make the bread crumbs.