© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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From Mark Bittman, published in the *New York Times* 7/29/11. Made it tonight with arugula and garlic from our garden. Had to skimp a little on the arugula, because it wouldn't all fit in our deep cast-iron pot, but it was absolutely delicious, and now I'm on the lookout for other recipes that call for anchovies!
salt, to taste
4 tablespoons extra virgin olive oil
4 large garlic cloves, peeled and slivered
8 anchovies, to taste, with some of their oil
½ teaspoon crushed red pepper flakes, to taste
6 cups arugula
½ pound linguine, or other long pasta
fresh ground black pepper, to taste
Bring a large pot of water to boil and salt it.
Put the oil in a deep skillet, and turn heat to medium. A minute later, add the garlic, and then the anchovies and red pepper flakes. When the garlic sizzles and the anchovies break up, turn the heat to its lowest setting.
Cook the pasta until it is tender but not mushy. Reserve 1 cup cooking liquid, and drain. Add pasta to skillet, along with enough reserved cooking water to make a sauce. Off the heat, combine the pasta with the greens. Add salt and pepper to taste. Toss, taste and adjust the seasoning and serve.