Simply superb: garlic and spinach pasta

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

Serves 4

Ingredients
1 small onion, cut into thin slices
6 garlic cloves, slivered
butter for frying
salt
120ml white wine or dry vermouth
240ml chicken or vegetable stock or water
55g anchovy-caper butter, cut into cubes
240ml cream
455g long pasta, just finished cooking
1 bag spinach (115g), chopped into strips
Raclette or Parmesan cheese

Method
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.

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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.

 

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