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Donna's Spaghetti with Lime and Arugula

This recipe has been adapted from "Flavours" by Donna Hay. Reprinted by permission of Whitecap Books Ltd.

  • servings: 4




  • Coarse salt
  • 1 pound (dry) spaghetti
  • 2 tablespoons extra-virgin olive oil, preferably a fruity variety
  • 1 tablespoon shredded lime rind
  • 2 medium cloves garlic, finely chopped
  • 1 red mild chile pepper, seeded and finely chopped
  • 2 tablespoons salt-packed capers, rinsed
  • 8 thin slices prosciutto, cut crosswise into 1/2-inch pieces
  • 5 ounces arugula, shredded
  • 3 tablespoons freshly squeezed lime juice
  • 5 ounces soft marinated feta cheese in oil
  • Freshly cracked pepper

Cook's Note

Slab bacon, rind removed, may be substituted for the prosciutto.


  1. Step 1

    Bring a large pot of water to a boil. Salt the water; add pasta, and cook until al dente. Drain.

  2. Step 2

    While the spaghetti is cooking, heat oil in a large saucepan over medium heat. Add the lime rind, garlic, chile pepper, and capers; cook until fragrant, about 1 minute. Add prosciutto, and cook until crisp, about 2 minutes. Add drained spaghetti, and toss to coat and heat through.

  3. Step 3

    Toss the arugula and lime juice with the pasta, and pile into serving bowls. Top with feta cheese and a little of the marinating oil. Sprinkle with pepper, and serve immediately.

Martha Stewart Living, May 2001