Linguine With Bitter Greens And Pancetta

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2 tablespoons extra-virgin olive oil

1 1/2 teaspoons minced garlic

1 ounce pancetta, cut into 1/4 -inch dice

1/8 teaspoon crushed red pepper

1 1/2 cups chicken stock or canned low-sodium broth

Kosher salt

1/2 pound imported dried thin linguine or spaghetti

1 small bunch arugula (about 5 ounces), finely shredded (about 2 cups)

3 tablespoons freshly grated Parmigiano-Reggiano cheese

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