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

1. Try to time the pasta so it is almost done by the time the sauce is complete.
2. Remove the pasta when it is a little too hard.
3. It will be finished in the sauce.
4. Saute the scallions and hot pepper flakes in the olive oil in a large saute pan until the scallions start to get soft.
5. Add the garlic and saute one minute.
6. Add the tomatoes and saute one more minute.
7. Add clam juice, bring to a boil, and then simmer for two minutes.
8. Add the arugula and simmer until the arugula wilts.
9. Add salt and pepper.
10. If the pasta hasn't cooked yet, cover the pan and turn the heat to low.
11. Add the pasta and herbs and simmer one more minute.
12. 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)