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City of Portland
Pasta With Anchovies and Arugula

Salt and fresh-ground black pepper
4 tablespoons extra virgin olive oil
4 large cloves garlic, peeled and slivered
8 anchovy fillets, or more to taste, with some of their oil
1/2 pound linguine or other long pasta
6 cups arugula, washed, dried and chopped
1/2 teaspoon or more crushed red pepper flake


Set a large pot of water to a boil, and salt it. Put half of the olive oil in a deep skillet, and turn the heat to medium. A minute later, add the garlic and the anchovies. When the garlic sizzles and the anchovies break up, turn the heat to its lowest setting. Cook the pasta until it is tender but not mushy. Reserve 1 cup of the cooking liquid, and drain. Add pasta and arugula to skillet, along with enough of the reserved cooking water to make a sauce. Turn heat to medium, and stir for a minute. Add salt and pepper to taste, plus a pinch or more of red pepper flakes. Turn pasta and sauce into a bowl, toss with remaining olive oil and serve.

Source: cooking.nytimes.com