2 garlic cloves, finely chopped
1 tbsp olive oil
2 small cans of anchovies packed in olive oil
1-2 whole chillies; finely chopped
3 handfulls of wild arugula
The zest and juice of 2 small lemons

8 oz. fettucine or thick spaghetti
¼ grated parmesan cheese
Additional wild arugula to add on top
2-3 tbsp extra-virgin olive oil for drizzling

Directions

While the pasta is cooking, prepare the wild arugula. Saute the garlic in olive oil over medium heat. Just as it begins to turn golden, add the chili and anchovies. Lower the heat, and gently give it a couple of stirs. After the couple of minutes, the anchovies will start to melt; add the wild arugula, lemon juice and lemon zest. at this point, stir a couple of times, then turn off the heat, so the arugula wilts but does not cook.

Once the pasta is cooked, add it to the pan with the arugula and toss. Add the parmesan cheese and toss to coat.

Divide the pasta among 4 plates; top each with a little more arugula and extra-virgin olive oil.

Enjoy!