SERVES 4
1 small onion, cut into thin slices
6 garlic cloves, finely sliced (this gives a
real garlic punch; if you prefer a tamer
dish, cut the amount of garlic in half)
Unsalted butter, for frying
Salt
120ml white wine or dry vermouth
240ml chicken or vegetable stock or water
55g anchovy-caper butter cut into
cubes (make by mixing 2 finely
chopped anchovy fillets and ½ tsp
capers into unsalted butter)
240ml double cream
455g long pasta
115g bag of spinach, chopped into strips
Raclette or Parmesan cheese
QIn 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.
QWhen the liquid comes to a boil,
add the anchovy-caper butter and
cream, then allow to reduce until
slightly thickened, 3-5 minutes.
QIn the meantime, cook the pasta
until just al dente. Once ready, drain,
and toss with the sauce and the
spinach, allowing the heat of the
pasta to wilt the spinach.
QServe with a satisfyingly hefty
grating of cheese.
PASTA WITH GARLIC
AND SPINACH