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"Pasta is always in my pantry, but I have to admit that I haven&amp;#039;t invested in a bottle of fish sauce yet. Susannah Chen of YumSugar may just change my mind, though. Below, she shares a simple-to-make pasta dish with some pretty complex flavors. \u2014 Kim Walker  There are some commonplace Italian pasta recipes that are so simple yet stunning that I&amp;#039;ll find myself on a streak of making them two, three, six times a month. Spaghetti cacio e pepe falls under this category. So do pasta carbonara and spaghetti aglio e olio. But after years of making these dishes, I didn&amp;#039;t think there were many more minimalist pasta combinations to discover. Then I stumbled upon my latest obsession while out on a dinner date at the Campania-centric Italian restaurant A 16, where I enjoyed a plate of linguine tossed with torn cavolo nero and dressed in a pungent elixir of Italian anchovy sauce, barely-cooked garlic, and spicy red pepper flakes. By the end of that weekend, I&amp;#039;d already come up with a version myself, using some of my latest pantry fixations. Among them: A bottle of umami-licious Red Boat Fish Sauce . . .  . . . my go-to pasta, the organic linguine from Whole Foods . . .  . . . flavorful baby arugula from the farmers market. . .  . . . and lots of garlic and red pepper flakes. The pasta takes all of 10 minutes to make, and it&amp;#039;s salty, spicy, garlicky, and full of umami. The recipe below serves four, but you&amp;#039;ll undoubtedly go back for seconds. Consider yourself warned! Garlicky Arugula Pasta From Susannah Chen, YumSugar This pasta works well with other bitter greens, too. For a tougher leafy green, such as kale, saut\u00E9 the vegetable for a few minutes longer, until just wilted. Don&amp;#039;t be afraid of the fish sauce; it&amp;#039;s what gives this pasta such a magnetic flavor. Ingredients Salt 12 ounces dried linguine\u2028 1/4 cup extra-virgin olive oil\u2028 6 cloves garlic, thinly sliced\u2028 1 teaspoon red pepper flakes\u2028 3 tablespoons fish sauce (recommended: Red Boat Fish Sauce) 1 large bunch (about 5 ounces) baby arugula Directions 1. In a large pot of lightly salted boiling water, cook the pasta according to box directions until one minute short of al dente. Drain thoroughly, reserving 1/4 cup pasta water for later use. Wipe out pot and set back on stove at medium heat. 2. Heat olive oil until fragrant, about 1 minute, then add garlic slices and red pepper flakes. Saut\u00E9 for 30 seconds, until garlic is slightly cooked but still pungent. Add in drained pasta, pasta water, fish sauce, and arugula; remove from heat and toss until greens are just incorporated and arugula is slightly wilted. Serve immediately. Makes 4 servings. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/a47268/desperation-dinner-garlicky-arugula-pasta/>