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New York City Chefs Daily Recipe for 3/12/2001 Recipe for Pasta with Arugula
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Chef's Daily Recipe for 3/12/2001 - Recipe for Pasta with Arugula
"Pasta with Arugula"

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   Arqua Restaurant
New York City Restaurants
"As we graze it grows"

3 quarts water
4 tablespoons olive oil
4 garlic cloves, thickly sliced
1 pound can peeled Italian tomatoes, drained, chopped and juices reserved separately
3 ounces chopped anchovy fillet or 1 1/2 tablespoons anchovy paste
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cups clam juice
4 cups loosely chopped arugula leaves
1 pound pasta spaghetti or spaghettini
4 tablespoons freshly grated Pecorino Romano cheese

Bring the water for the pasta to a boil in a large pot.  In a large sauté pan, heat the oil and garlic over medium high heat until the oil beings to sizzle, about 2 minutes.  Add the tomatoes, anchovies, red pepper flakes, salt and pepper and cook for 3 to 5 minutes, tossing once. Stir in the clam juice and the reserved tomato juice, bring to a boil and simmer, uncovered, for 10 minutes.  Add the chopped arugula, stir well and cook 5 minutes longer.  Cook the pasta in the boiling water until just tender.  Drain well and return to the pot. Pour the sauce over the pasta and mix well. Cook over medium heat, stirring constantly, for 3 minutes, until the pasta is well coated. Sprinkle with the cheese and serve.
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