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Print this Recipe    Spaghetti 12

Sicilian 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 saute 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 saute 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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