Recipe for Spaghetti with Lime and Arugula with Donna 
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Yield:
4
Ingredients:
Amount Ingredient
Coarse salt to taste
1 lb dry spaghetti
2 tbl extra-virgin olive oil (preferably fruity)
1 tbl shredded lime rind
2 med garlic cloves finely chopped
1 x red mild chile pepper seeded, and
finely chopped
2 tbl salt-packed capers rinsed
8 x thin crosswise-cut prosciutto slices in 1/2" pieces
(can substitute rindless slab bacon)
5 oz arugula shredded
3 tbl freshly-squeezed lime juice
5 oz soft marinated feta cheese in oil
Instructions:
Instructions: Bring a large pot of water to a boil. Salt the water; add pasta, and cook until al dente. Drain.

While the spaghetti is cooking, heat oil in a large saucepan over medium heat. Add the lime rind, garlic, chile pepper, and capers; cook until fragrant, about 1 minute. Add prosciutto, and cook until crisp, about 2 minutes. Add drained spaghetti, and toss to coat and heat through.

Toss the arugula and lime juice with the pasta, and pile into serving bowls. Top with feta cheese and a little of the marinating oil. Sprinkle with pepper, and serve immediately.

This recipe yields 4 servings.

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