Food Recipes Linguine With Garlic, Soppressata, and Wilted Arugula 4.7 (3) Add your rating & review Soppressata is a hard salami that's been showing up on a lot of charcuterie boards. Toss it into this linguine dish with garlic and arugula for a tasty dinner. By Julia Levy Julia Levy Julia Levy has been testing and developing recipes for over eight years. She has worked in the culinary arts since 2009 as a humble line cook and intern. In her 12-plus years in the food industry, she has held various positions such as prep cook, food runner, and test kitchen assistant. She began her recipe-developing career at Oxmoor House and currently creates recipes for Real Simple, among many others. Highlights: * Received her Bachelor's of Science in Culinary Nutrition from Johnson & Wales University * Received an Associate of Occupational Studies, Culinary Arts from The Culinary Institute of America * Published at Southern Living, HuffPost, New York Daily News, Health, Cooking Light, and more Real Simple's Editorial Guidelines Updated on October 31, 2022 Print Rate It Share Share Tweet Pin Email Photo: Jen Causey Hands On Time: 20 mins Total Time: 20 mins Yield: 4 Jump to Nutrition Facts This linguine dish is a great way to add Soppressata—a popular hard salami—to your weeknight dinner lineup. Ingredients 12 ounces linguine, uncooked 3 tablespoons olive oil 2 ounces thinly sliced soppressata (Italian salami), torn into bite-size pieces 5 garlic cloves, thinly sliced ¼ teaspoon crushed red pepper ¼ cup sour cream 2 tablespoons fresh lemon juice (from 1 lemon) ¼ teaspoon black pepper ½ teaspoon kosher salt 5 ounces arugula (10 loosely packed cups) Directions Cook the pasta according to the package directions, reserving ½ cup of the cooking water. Meanwhile, heat the oil in a large skillet over medium. Add the soppressata and cook, stirring occasionally, until crisp, 5 minutes; remove with a slotted spoon to a paper towel–lined plate. Reduce heat to medium-low. Add the garlic and red pepper; cook, stirring occasionally, until the garlic is soft, about 2 minutes. Remove from heat. Stir in the sour cream, lemon juice, black pepper, ⅓ cup of the reserved cooking water, and the salt. Add the pasta and toss to combine. Transfer the pasta to a large bowl; add the arugula. Toss until the arugula wilts, adding more cooking water as needed. Top with the soppressata. Rate it Print Nutrition Facts (per serving) 502 Calories 18g Fat 67g Carbs 16g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 502 % Daily Value * Total Fat 18g 23% Saturated Fat 5g 25% Cholesterol 20mg 7% Sodium 499mg 22% Total Carbohydrate 67g 24% Total Sugars 4g Protein 16g Calcium 75mg 6% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.