Preparation info
  • Serves


    as a Starter
    • Difficulty


Appears in
The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About

Cook the spinach only briefly and ensure that all excess water is squeezed out.


  • 10–20 strands of spaghetti
  • 450 g/ 1 lb spinach


Start by bringing a big pot of salted water to a fast boil. Put in the spaghetti and cook until just softened, about 2 minutes. Remove from the water with a slotted spoon and reserve.

Pick over the spinach, discarding large stalks and any dodgy leaves. Plunge it into the boiling water and as soon as it wilts – about 30 seconds – drain in a colander, squeezing gently to remove as much wa