Ingredients:
1 pound spaghetti
8 garlic cloves
1/2 cup extra virgin olive oil
1/4 cup dry white wine
1/2 pound rocket
1 teaspoon crushed red chilli
1/4 cup toasted breadcrumbs
(see mollica recipe below)
Sea salt
serves 4 to 5
Directions:
Rinse
the rocket and coarsely chop the garlic. Bring a large pot of salted water
to boil and add the spaghetti.
Heat a large pan over moderate heat with the olive oil and garlic. When
the garlic turns lightly golden, pour in the dry white wine and crushed
chilli. Salt to taste and evaporate the white wine by half. Remove the pan
from the burner and set aside.
When the spaghetti is al dente, quickly strain and toss the pasta in the
pan, return the pan to the burner over moderate heat and add the rocket.
Toss the ingredients, evenly stir in the rocket, wilt it and then transfer
the pasta to serving bowls and sprinkle with toasted breadcrumbs.
Mollica - toasted breadcrumbs
To prepare the toasted breadcrumbs it is preferable to make them from
stale, dry bread, by either grating the bread by hand into a large mixing
bowl. Better still, is with a food processor and using the pulse switch.
Be sure not to allow the crumbs to become too fine.
Lightly coat a pan with olive oil and allow the pan to warm over moderate
heat and add the breadcrumbs. Constantly stir the breadcrumbs to prevent
them to sticking or burning. When they have evenly toasted to a golden
brown, remove them from the pan and set aside. You can make as much as you
like, as they will keep for some time in a covered plastic container.
You can use packaged plain breadcrumbs from the market; however, they
cannot compare with homemade quality, and are a totally different product.