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.  ItÂ’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, bring a large pot of water to a rolling boil, salt abundantly then cook the pasta, stirring occasionally, until the pasta is al dente.  Drain without rinsing. 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