Linguine Salami e Ricotta with Rocket

Ingredients for 2 servings:

• 250g linguine
• 1 tbsp olive oil
• 1 clove(s) garlic
• 100 g salami, coarse
• 40 ml dry white wine
• 40 ml vegetable stock
• 1 tbsp butter, cold
• 2 handfuls of arugula
• 2 tbsp pine nuts, roasted
• Ricotta salata or Pecorino
• Salt and pepper, freshly ground

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Bring a large pot of water to a boil, add salt, and cook the linguine until al dente. Meanwhile, cut the salami into strips, wash the arugula, and finely chop the garlic. Heat the olive oil gently in a wok, add the garlic, and sauté for about a minute. Be careful that the garlic doesn’t become dark and bitter. Increase the heat, add the salami strips, and sauté for another minute. Deglaze with white wine, pour in the stock, bring to a boil briefly, and then turn off the heat. Just before the linguine is done, add the cold butter and, stirring constantly, make the sauce. Season with pepper. Drain the linguine, add it to the wok, and stir well. Add the arugula and pine nuts and mix gently. Serve on plates and grate the ricotta salata or pecorino over the top.