12 ounces linguine (or penne, or whatever you like)
1/2 cup olive oil
6 garlic cloves, minced
1/2 teaspoon dried crushed red pepper
2 12-ounce cans albacore tuna packed in water, drained
1/4 cup fresh lemon juice
4 teaspoons grated lemon peel
4 cups arugula
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1/4 cup cooking liquid. Return pasta to pot.
Meanwhile, heat oil in heavy large skillet over medium-high heat. Add garlic and crushed red pepper. Sauté 30 seconds. Add tuna; stir to heat through.
Add tuna mixture, lemon juice, lemon peel, and arugula to pasta. Toss over low heat just until arugula wilts, about 2 minutes. Add reserved pasta cooking liquid to moisten. Season to taste with salt and pepper and serve. Adapted from Thorn Park Country House.