Linguine with Bitter Greens and Pancetta

• 2 tablespoons extra-virgin olive oil
• 1 1/2 teaspoons minced garlic
• 1 ounce pancetta, cut into 1/4 -inch dice
• 1/8 teaspoon crushed red pepper
• 1 1/2 cups chicken stock or canned low-sodium broth
• Kosher salt
• 1/2 pound imported dried thin linguine or spaghetti
• 1 small bunch arugula (about 5 ounces), finely shredded (about 2 cups)
• 3 tablespoons freshly grated Parmigiano-Reggiano cheese

1. Fill a stockpot with 6 quarts of water, cover and bring to a boil.
2. In a large skillet, combine the olive oil, garlic, pancetta and red pepper and cook over high heat until the garlic is golden.
3. Add the chicken stock and bring to a boil.
4. Lower the heat to moderately high and boil gently until the liquid is reduced by half, about 6 minutes.
5. Meanwhile, add 3 1/2 tablespoons salt to the boiling water and add the linguine.
6. Cover partially until the water just returns to a boil, then uncover, stir the pasta and cook until barely al dente.
7. Drain the linguine, reserving 1/4 cup of the pasta water.
8. Add the linguine to the skillet and cook over moderate heat, tossing occasionally, until al dente.
9. Add the reserved pasta water, 1 tablespoon at a time, if the linguine seems dry.
10. Fold in the arugula, transfer to a bowl and sprinkle with the Parmigiano.
11. Serve immediately.

extravirgin olive oil, garlic, pancetta, red pepper, chicken stock, kosher salt, thin linguine, arugula, cheese

Taken from www.foodandwine.com/recipes/linguine-with-bitter-greens-and-pancetta (may not work)