Recipe by Giuliano Hazan's Thirty Minute Pasta - 100 Quick and Easy Recipes
Serves 4

Ingredients:
1 medium clove garlic
1¼ pounds fresh tomatoes
5 tablespoons extra-virgin olive oil
¼ teaspoon hot red pepper flakes
Salt
2 ounces arugula
1 pound linguine
8 ounces cooked lump crab meat

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. While 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.