Beef Tenderloin Bites on a Bed of Arugula

Ingredients

• 1 1/2 cups Italian bread crumbs, eyeball it
• Handful flat-leaf parsley, chopped
• 1/2 cup Parmigiano-Reggiano, a couple of handfuls
• 1/4 cup extra-virgin olive oil, eyeball it, plus some for drizzling
• 3 to 4 cloves garlic, finely chopped
• 4 tenderloin steaks, 1 inch thick, cut into bite sized pieces
• Salt and pepper
• Salt and pepper
• 5 to 6 cups arugula, chopped
• 1 lemon, juiced
• Spicy Crab and Vermicelli, recipe follows
• 1 pound vermicelli
• Salt
• 2 tablespoons extra-virgin olive oil, 2 turns of the pan
• 1 tablespoon butter, cut into small bits
• 1/2 to 1 teaspoon crushed red pepper flakes, eyeball it, medium to spicy heat level
• 2 cloves garlic, chopped
• 2 shallots, thinly sliced
• 1/2 pound shiitake mushrooms, stemmed and thinly sliced
• 1/4 cup dry sherry or Marsala
• 8 ounces, drained weight, lump crabmeat, shredded
• 1 (28-ounce) can crushed San Marzano tomatoes
• 1/4 cup half-and-half or cream, eyeball it
• 1 pound thin spaghetti
• Shredded Romano or Parmigiano, your pick, optional
• 10 to 12 basil leaves, shredded

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