Making a pan sauce can be a bit of a trick, but the more you do it, the easier it will be. If your sauce breaks (the solids separate from the liquid), add a bit more butter to bring it back together. I always end up doubling the amount of garlic in any cookbook recipe I’ve ever made. This pasta has a real garlic punch. If you want a tamer dish, feel free to cut the amount of garlic in half. This dish with green garlic is one of my favourite foods in the spring.
Garlic and Spinach Pasta
1 small onion, cut into thin slices
6 garlic cloves, slivered
butter for frying
120ml white wine or dry vermouth
240ml chicken or vegetable stock or water
55g anchovy-caper butter, cut into cubes
455g long pasta, just finished cooking
1 bag spinach (115g), chopped into strips
Raclette or Parmesan cheese
In a shallow frying pan, sweat the onion and garlic in a knob of the butter and a pinch of salt over low heat until soft, 5-7 minutes. Add the wine and reduce by half, about 3 minutes. Increase the heat and add the stock.
When the liquid comes to a boil, add the butter and cream and let reduce until slightly thickened, 3-5 minutes.
Drain the pasta and toss with the sauce and the spinach, allowing the heat of the pasta to wilt the spinach.
Serve with a satisfyingly hefty grating of cheese.
Extracted from Ruffage: A Practical Guide to Vegetables by Abra Berens (Chronicle Books, approx €29). Photographs by EE Berger.