Instructions: Bring 6 quarts of water to a boil, and add about 2 tablespoons salt. Add the spaghettini to the boiling water, and cook according to package instructions, until tender but still al dente.

While pasta cooks, heat oil in a 12-inch saute pan set over medium heat, and saute the garlic until light brown, about 1 minute. Add the chiles, and continue cooking about 30 seconds longer. Add the wine and butter, and boil over high heat for 3 minutes. Add the shrimp, and cook, stirring until just cooked, about 4 minutes. Season to taste with salt, and remove from heat.

Drain the pasta, add to the saute pan with the shrimp, and put pan back over medium heat. Stir gently until the spaghettini is coated with sauce, then toss in the arugula. Stir quickly to mix and just wilt, about 30 seconds. Check for seasoning, pour into a large serving bowl, and serve immediately.

Serves 4.

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