Pasta with Arugula & Clam Juice

"Generally, young arugula is used for salads and the spicier older arugula for cooking. " Mark Vogel

• 1/2 pound angel hair pasta
• 6 scallions, whites and greens, chopped
• Pinch hot pepper flakes
• Extra virgin olive oil, as needed
• 4 garlic cloves, chopped
• 4 plum tomatoes, peeled, seeded, and chopped
• 1 eight ounce bottle clam juice (or substitute chicken broth)
• 3 ounces mature arugula
• 2 teaspoons chopped parsley
• 2 teaspoons chopped basil
• 2 teaspoons chopped oregano
• Salt and black pepper to taste

METHOD

Try to time pasta so it is almost done by the time the sauce is complete. Remove pasta when it is a little too hard. It will be finished in the sauce.

Sauté scallions and hot pepper flakes in olive oil in a large sauté pan until scallions start to soften. Add garlic and sauté one minute. Add tomatoes and sauté one more minute. Stir in clam juice, bring to a boil, and simmer for two minutes. Add arugula and simmer until the arugula wilts. Season with salt and pepper.

If pasta hasn't cooked yet, cover pan and turn heat to low. Add pasta and herbs and simmer one more minute. Sprinkle with Parmesan cheese and serve.

Serves: 2

recipe from www.inmamaskitchen.com

Contributor: Mark Vogel - food for thought      back to Mark's article on arugula      more vegetables

 

 

 

top of page