The "Classic" Agilo, Olio and Peperincino with the addition of crunchy, peppery arugula.
Crush, chop or thinly slice the garlic
Wash and chop the arugula, set aside
In a wok style skillet, large enough to finish off the pasta, add olive oil, garlic and red pepper flakes. On a low heat, cook the garlic until it is lightly brown. Careful not to burn the garlic. Take off the heat until the fettuccine is ready to mix into the garlic
In a pasta pot, bring water to a rolling boil, add sea salt and fettuccine. Cook the fettuccine 1 minute less than indicated on the package for al dente
When the fettuccine is ready, with a pasta fork, lift and drain (back into the pasta water) add to the garlic mixture, on a lively heat mix and stir the pasta until all oil garlic is incorporated, add the parmesan cheese, continue stirring the add the arugula mixing. Adjust salt and pepper