LOCATION: Recipes >> Pasta >> Spaghetti 09
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Spaghetti 09
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Spaghetti all'aglio e rucola
1 pound spaghetti
8 garlic cloves
1/2 cup extra virgin olive oil
1/4 cup dry white wine
1/2 pound arrugola
1 teaspoon crushed red chili
1/4 cup toasted breadcrumbs (mollica)
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 saut\xe9 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 saut\xe9 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.
Serves 4.
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