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50 whole cloves of garlic
¼ cup virgin olive oil
3 tablespoons balsamic vinegar
1 cup chicken broth
Salt and pepper to taste
1 bag of fresh arugula
1/2 bag of walnuts
Pecorino Romano cheese
![](https://cocinalopeznegrete.com/assets/img/2015/candy_cane_recipe_ingredients.png)
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.
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