An Italian specialty made with pasta, potatoes and arugula.

Ingredients

* 2 med. boiling potatoes
* salt
* 1/4 C. olive oil
* 1 garlic clove, finely chopped
* 1 lb. shell pasta
* 2 bunches arugula, tough stems removed, rinsed and * drained
* salt
* pepper

Directions

Peel the potatoes and place them in a small pot with salt to taste and cold water to cover. Bring the water to a simmer and cook the potatoes until tender, about 20 minutes. Drain the potatoes, reserving the water. Pour the oil into a medium saucepan. Add the garlic and cook over medium heat until the garlic is golden, 2 minutes. Remove from the heat. Add the potatoes and mash well with a fork, stirring in about 1 C. of the reserved water to make a cream. Season with salt and pepper.

Bring 4 qts. water to a boil. Add 2 Tbs. salt, then the pasta. Stir well. Cook over high heat, stirring frequently, until the pasta is al dente. Add the arugula and stir once. Drain the pasta and arugula. Return the pasta and arugula to the pot and add the potato sauce. Cook and stir over low heat, adding more potato water if needed. Serve.

Serves 4-6.

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