This is a lovely, light pasta dish that balances the peppery bite of arugula with the smoky saltiness of prosciutto, mellowed by the addition of lemon zest and cream.
The trick to stress-free pasta is to have all of your ingredients prepped before you begin cooking: anchovies chopped, garlic sliced, prosciutto cut, lemon zested. Then, during the 10 or 12 minutes that the pasta cooks, everything can be sautéed quickly so that the dish comes together immediately when the linguine is al dente.
12 ounces linguine pasta
1 tablespoon salt
3 tablespoons olive oil
1/4 teaspoon crushed red pepper flakes, or to taste
6 anchovy fillets, roughly chopped
4 cloves garlic, thinly sliced
1/3 cup white wine
10 ounces prosciutto, sliced into 1/4x1-inch strips
10 ounces Earthbound Farm Organic Baby Arugula
Grated zest of 1 lemon
2 tablespoons heavy (whipping) cream
Sea salt, to taste
Parmigiano Reggiano cheese, shaved into ribbons (as garnish)
Bring a large pot of water to a boil and add 1 tablespoon salt. Add the linguine and cook until al dente (tender-firm).
Meanwhile, heat the oil in a large skillet over medium-high heat. Add the red pepper flakes and anchovies, and cook for 2 minutes, stirring frequently. Add the garlic and cook another minute, stirring constantly to prevent the garlic from burning. Add the wine and cook until the liquid reduces by half.
Add the arugula, cooking just until the greens wilt. Add the prosciutto, lemon zest, and cream, and stir to combine.
Remove 1 cup of the hot pasta cooking liquid and set aside. Transfer the linguine to the skillet with tongs and cook the mixture for 1 or 2 minutes, blending gently with the tongs. Add some of the pasta cooking liquid to the pan if the mixture is dry. Taste and add salt if needed.
Divide the pasta among 4 shallow bowls and garnish with shavings of Parmagiano. Serve immediately.
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