Crab Linguine With Arugula

Ingredients

• 1 medium clove garlic
• 1¼ lb. fresh tomatoes
• 5 Tbsp. extra-virgin olive oil
• ¼ tsp. hot red pepper flakes
• Salt
• 2 oz. arugula
• 1 lb. linguine
• 8 oz. cooked lump crab meat

Steps

1. Fill a pot for the pasta with about 6 quarts of water, place over high heat, and bring to a boil.
2. Peel and finely chop the garlic. Peel the tomatoes, remove the seeds, and cut into ¼-inch dice.
3. Put the olive oil, garlic, and hot red pepper flakes in a 12-inch skillet and place over medium-high heat. Once the garlic is sizzling, add the tomatoes, season with salt, and raise the heat to high. Cook quickly, for 2 to 3 minutes, just until the tomatoes begin to break down but not to the point of becoming a sauce. Stir often to prevent the tomatoes from sticking to the bottom of the pan.
4. White the tomatoes are cooking, wash the arugula, remove any thick stems, then coarsely chop it.
5. When the water for the pasta is boiling, add about 2 tablespoons salt, add the linguine, and stir until all the strands are submerged. Cook until al dente.
6. When the tomatoes are ready, add the chopped arugula and season with salt. Reduce the heat to medium-high and cook until the arugula has completely wilted, 2 to 3 minutes. Add the crab and continue cooking, stirring well, until it has heated through, 1 to 2 minutes.
7. When the pasta is done, drain well, toss with the sauce, and serve at once.