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1. In a large bowl, mash together garlic clove with kosher salt. Toss in Roma tomatoes, olives, balsamic vinegar, olive oil and arugula. Let stand for 20 minutes.
2. In a large pot of boiling, salted water cook linguini until al denté. Drain pasta and toss with Roma tomato mixture. Portion into four bowls and finish with shaved Parmesan.