Monday: Where the wild greens are

Whole-wheat spaghetti with anchovies, Parmesan, and wild Italian arugula.

This is yet another simple pasta based around an interesting-tasting green. Like a few veggies faithful readers will have seen on the blog lately, some wild arugula is a foraged green, albeit one with a familiar cultivated relative. However, according to Elizabeth Schneider's Vegetables: From Amaranth to Zucchini, a cultivated form of "wild arugula" has been introduced. We're not actually sure which one we have. In either case, the taste of wild arugula is not too different from that of its better-known relative - maybe a bit spicier. Wild arugula has thinner stems, much smaller leaves, and a darker color.

The arugula in this recipe is briefly sauteed to tame its heat and then folded into the pasta. A small amount of the raw greens made a nice garnish.