Linguine with Spinach
Region: Italy
Category: Pasta with Vegetables
Season: Any
Difficulty: Easy and Quick

This is a quick recipe with lots of flavor.  You can add ingredients such as fish or meat to it but it can stand on it's own.  Typically you would serve this as a first course.  It’s a pretty color too, because the linguine takes on a green tint from the spinach.

[photo: Clifford A. Wright]

Yield: Makes 4 to 6 servings
Preparation Time: 20 minutes

2 1/2 pounds spinach, heavy stems removed, washed well, drained, then dried by blotting with paper towels or 1-pound bag baby spinach leaves

4 large garlic cloves, finely chopped

6 tablespoons extra-virgin olive oil

1/4 cup finely chopped fresh basil

6 salted anchovy fillets, rinsed

1 pound linguine

1. Put the spinach, garlic, olive oil, basil, and anchovies in a large skillet or an earthenware casserole, then turn the heat to medium-high and cook until the spinach is wilted completely, about 3 minutes.  Cook for 3 minutes more, then reduce the heat to very low.

2. Meanwhile, for every pound of pasta, bring 6 quarts of water to a rolling boil over high heat, salt abundantly with up to 1/2 cup of salt, then add the pasta in handfuls.  Cook over high heat, stirring occasionally so the pasta doesn’t stick together, until al dente.  Drain without rinsing.

3. Transfer the pasta to the casserole and toss well, cooking for 2 minutes.  Serve immediately without cheese.

Variation: 

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Posted: 12/26/2006