Spaghetti with Shrimp and Arugula

Cook the spaghetti in a large saucepan in boiling hot salted water according to the package instructions. At the same time, heat 3 good dashes of oil in a large frying pan and sauté the garlic with the chilli or chillies. When the garlic begins to color, add the crab tails and sauté for 1 minute.

Then add the white wine with the paradeis pulp or puree and simmer for a few minutes. When the spaghetti is al dente, drain it, reserving a little of the cooking water, and mix it with the sauce. Stir in the juice of one lemon, half of the arugula and, in case you want the sauce to be a tiny bit runnier, a tiny bit of the cooking water. Season to taste and arrange on individual plates. Before serving, sprinkle the lemon zest and the remaining arugula on top.

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