4 Servings
INGREDIENTS:
1 pound dried linguine
1/2 cup extra virgin olive oil
2 large garlic cloves, finely minced
hot red pepper flakes
7 ounce can tuna in olive oil, drained
salt
3/4 pound baby arugula
COOK linguine al dente.
HEAT olive oil, garlic and hot pepper flakes over moderately low heat until garlic is fragrant and sizzling. Add tuna and shred it into fine flakes with a fork. Season with salt and add a few tablespoons of boiling water from the pasta pot to make the mixture moist and sauce-like. Keep warm over low heat.
SET aside 1 cup of boiling water just before the pasta is ready. Drain pasta and return it to the warm pot set over moderate heat. Add arugula and contents of the skillet and toss vigorously with tongs, moistening with some of the reserved pasta water. The arugula will wilt in the heat of the pasta. Serve immediately.
