Pasta With Arugula And Clam Juice
- 1/2 pound angel hair pasta
- 1 x salt to taste
- 2 teaspoons oregano chopped
- 2 teaspoons basil chopped
- 2 teaspoons parsley leaves chopped
- 3 ounces arugula (roquette) mature
- 8 ounces clam juice or substitute chicken broth
- 4 x italian plum (roma) tomatoes peeled, seeded, and chopped
- 4 cloves garlic chopped
- 1 x olive oil, extra-virgin as needed
- 1 pinch hot chili peppers flakes
- 6 x scallions, spring or green onions chopped
- 1/2 pound angel hair pasta
- 1 x 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.
- Saute the scallions and hot pepper flakes in the olive oil in a large saute pan until the scallions start to get soft.
- Add the garlic and saute one minute.
- Add the tomatoes and saute 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.
pasta, salt, oregano, basil, parsley, arugula, clam juice, italian plum, garlic, olive oil, hot chili peppers, scallions, pasta, black pepper
Taken from recipeland.com/recipe/v/pasta-arugula-clam-juice-48001 (may not work)