Linguine with Arugula and a Farm Fresh Egg

Adding a fried egg on top of pizza, pasta, hamburgers--you name it-- is the new food trend for 2009, according to Bon Appetit.  I'm all for this.  Eggs can make a boring dish exciting.  Like this dish, for example.  My original plan was fresh linguine, arugula, garlic, lemon, and some parmesan reggiano.  Boring!  Adding a fried egg on top provides protein and makes the sauce creamy, a nice contrast to the salty parmesan. 

Ingredients
Juice of one lemon
1 tbs olive oil
2 cloves garlic; diced
1 head/bag of arugula
1 egg (per plate)
1/2 cup parmesan reggiano
1 package of fresh linguine

Directions
You'll need two frying pans for this dish. 

1. Boil water and add linguine
2. Dice garlic
3. Heat the first stainless steel pan; add a knob of butter; and start frying the eggs.  You want to cook the eggs so they are runny
4. Heat the second stainless steel pan
5. Add olive oil
6. Add garlic
7. Strain linguine
8. Reserve some of the pasta water (about 1/4)
9. Add linguine to the second pan
10. Stir
11. Add lemon juice and parmesan cheese to second pan
12. Add pasta water to desired wetness
13. Stir
14. Add arugula to second pan and turn off the burner; cover (the arugula will steam)
15. Plate and add fried egg to the top of the pasta
16. Add salt and fresh ground pepper