Krabb Linguine Med Rucola

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1. 1
   Fill a pot for the pasta with about 6 quarts of water, place over high heat, and bring to a boil.
2. 2
   Peel and finely chop the garlic. Peel the tomatoes, remove the seeds, and cut into ¼-inch dice.
3. 3
   Put the olive oil, garlic, and hot red pepper flakes in a 12-inch skillet and place over medium-high heat. Once the garlic is sizzling, add the tomatoes, season with salt, and raise the heat to high. Cook quickly, for 2 to 3 minutes, just until the tomatoes begin to break down but not to the point of becoming a sauce. Stir often to prevent the tomatoes from sticking to the bottom of the pan.
4. 4
   White the tomatoes are cooking, wash the arugula, remove any thick stems, then coarsely chop it.
5. 5
   When the water for the pasta is boiling, add about 2 tablespoons salt, add the linguine, and stir until all the strands are submerged. Cook until al dente.
6. 6
   When the tomatoes are ready, add the chopped arugula and season with salt. Reduce the heat to medium-high and cook until the arugula has completely wilted, 2 to 3 minutes. Add the crab and continue cooking, stirring well, until it has heated through, 1 to 2 minutes.
7. 7
   When the pasta is done, drain well, toss with the sauce, and serve at once.