- 400g Spaghetti
- 80ml extra virgin olive oil
- 6 garlic cloves, thinly sliced
- Sliced red chilli, to taste (1-2 small ones)
- 80ml white wine
- 90g baby English spinach
- Sea salt
- Small handful finely chopped fresh flat-leaf parsley
- Grated Parmesan cheese, to serve
Cook the spaghetti in a large pan of boiling salted water until al dente. Meanwhile, put the olive oil, garlic and chilli in a frying pan over medium heat and cook, stirring often, for about 5 minutes until the garlic is golden. Add the wine and cook, stirring for 20 seconds. Add the drained pasta and spinach and toss to coat it well. Season with salt and sprinkle with parsley, then serve with lots of grated parmesan.
*Source: Bill Granger Everday
Spaghetti With Garlic And Spinach (great mid-week meal!)
Cook the spaghetti in a large pan of boiling salted water until al dente. Meanwhile, put the olive oil, garlic and chilli in a frying pan over medium heat and cook, stirring often, for about 5 minutes until the garlic is golden. Add the wine and cook, stirring for 20 seconds. Add the drained pasta and spinach and toss to coat it well. Season with salt and sprinkle with parsley, then serve with lots of grated parmesan.
*Source: Bill Granger Everday