On medium heat, brown the 50 whole cloves of garlic in the ¼ cup virgin olive oil – it will take 6 to 8 minutes. On medium heat, toast the walnuts – it will take 3 to 4 minutes; chop into bite-size pieces. On medium heat, add 1 cup of chicken broth and 3 tablespoons of balsamic vinegar to the 50 whole cloves of garlic. Reduce slightly. Puree the mixture in the blender. On medium heat, boil 4 quarts of water and add the pasta (spaghetti) until it’s al dente. Save 1 cup of the pasta water. Add the sauce and toss with the pasta. Add 1 bag of fresh arugula and 1/2 bag of the toasted walnuts and mix in with the 1 cup of pasta water. Add grated Pecorino Romano cheese before you serve. 

Enjoy with a bottle of your favorite red wine … mangia!

Serves 4.