Linguine With Arugula And Prosciutto

• 1/2 pound arugula
• 1 medium clove garlic
• 1 teaspoon olive oil
• 1 1/2 cups no-salt-added chicken stock
• 4 teaspoons flour
• 8 ounces fresh eggless linguine
• 3 ounces prosciutto
• Freshly ground pepper to taste

1. Bring water for pasta to boil.
2. Wash arugula; trim off stems and cut it coarsely.
3. Mince garlic; saute for 30 seconds in hot oil in large skillet.
4. Add arugula and cook until wilted, a minute or two.
5. Mix a little of the chicken stock with the flour and make a smooth paste.
6. Stir into rest of stock.
7. Add to skillet and cook, stirring occasionally, until mixture thickens.
8. Cook linguine according to package directions.
9. Cut the prosciutto coarsely and stir into sauce just before serving.
10. Season with pepper.
11. Drain linguine and serve.

arugula, clove garlic, olive oil, nosalt, flour, eggless linguine, freshly ground pepper

Taken from cooking.nytimes.com/recipes/4249 (may not work)