PASTA WITH ARUGULA AND CLAM JUICE
See Mark Vogel's Article On Arugula
(Two servings)
• Half pound angel hair pasta
• 6 scallions, whites and greens, chopped
• Pinch of hot pepper flakes
• Extra virgin olive oil, as needed
• 4 garlic cloves, chopped
• 4 plum tomatoes, peeled, seeded, and chopped
• 1 eight oz. bottle clam juice (or substitute chicken broth)
• 3 oz mature arugula
• 2 teaspoons chopped parsley
• 2 teaspoons chopped basil
• 2 teaspoons chopped oregano
• Salt and black pepper to taste
Try to time the pasta so it is almost done by the time the sauce is complete.
Remove the pasta when it is a little too hard. It will be finished in the sauce.
Sauté the scallions and hot pepper flakes in the olive oil in a large sauté pan until the scallions start to get soft.
Add the garlic and sauté one minute.
Add the tomatoes and sauté one more minute.
Add clam juice, bring to a boil, and then simmer for two minutes.
Add the arugula and simmer until the arugula wilts.
Add salt and pepper.
If the pasta hasn’t cooked yet, cover the pan and turn the heat to low.
Add the pasta and herbs and simmer one more minute.
Sprinkle with Parmesan cheese and serve.
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