Orecchiette With Scungilli And Neonata Sauce

• 1 pound orecchiette
• 2 tablespoons neonata
• 2 tablespoons olive oil
• 1 lemon, juiced
• 2 cans scungilli
• 2 cups arugula
• 2 cloves garlic, minced
• 1 bunch parsley, chopped
• 1 pinch salt

1. Bring a pot of salted water to a rolling boil and and cook pasta 1 minute less than package directions.
2. Heat olive oil in a pan and add the garlic. Stir until fragrant, about 1 minute. Add scungilli to pan and cook for about 5 minutes. Add the neonata to the pan and stir.
3. Drain the pasta, reserving a cup of the cooking water, and add it to the pan along with the lemon juice, some parsley and a pinch of salt. Stir in pasta water as needed to coat the pasta.
4. Divide the pasta between four bowls, toss with arugula and garnish with more parsley.

orecchiette, neonata, olive oil, lemon, scungilli, arugula, garlic, parsley, salt

Taken from food52.com/recipes/63038-orecchiette-with-scungilli-and-neonata-sauce (may not work)