- 2 tablespoons extra-virgin olive oil
- 1 1/2 teaspoons minced garlic
- 1 ounce pancetta, cut into 1/4 -inch dice
- 1/8 teaspoon crushed red pepper
- 1 1/2 cups chicken stock or canned low-sodium broth
- Kosher salt
- 1/2 pound imported dried thin linguine or spaghetti
- 1 small bunch arugula (about 5 ounces), finely shredded (about 2 cups)
- 3 tablespoons freshly grated Parmigiano-Reggiano cheese
- Fill a stockpot with 6 quarts of water, cover and bring to a boil.
- In a large skillet, combine the olive oil, garlic, pancetta and red pepper and cook over high heat until the garlic is golden. Add the chicken stock and bring to a boil. Lower the heat to moderately high and boil gently until the liquid is reduced by half, about 6 minutes.
- Meanwhile, add 3 1/2 tablespoons salt to the boiling water and add the linguine. Cover partially until the water just returns to a boil, then uncover, stir the pasta and cook until barely al dente. Drain the linguine, reserving 1/4 cup of the pasta water.
- Add the linguine to the skillet and cook over moderate heat, tossing occasionally, until al dente. Add the reserved pasta water, 1 tablespoon at a time, if the linguine seems dry. Fold in the arugula, transfer to a bowl and sprinkle with the Parmigiano. Serve immediately.
Bitter greens go well with Barbera from Napa Valley or a Barbera d'Alba from Piedmont.
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Congratulations to Mei Lin, winner of Top Chef Season 12.