Spring Puttanesca Pasta

Name: Spring Puttanesca Pasta
Ingredients: 1 pound uncooked linguine; 2 medium spring onions; 1/2 cup extra-virgin olive oil; 6 large garlic cloves , thinly sliced; 1 (2-ounce) can flat anchovy fillets in oil, drained; 1/4 cup capers, drained; 1 tablespoon finely chopped jarred Calabrian chiles (such as Divina); 1/2 cup dry white wine; 1 cup Castelvetrano olives , pitted and coarsely crushed; 1/4 teaspoon black pepper; 3 cups loosely packed baby arugula; 1/2 cup loosely packed fresh flat-leaf parsley , chopped