Cook the pasta in plenty of boiling salted water until al dente, then drain. Pour in a little olive oil to stop the grains sticking together and keep warm.
While the pasta is cooking, fry the spring onions and garlic in olive oil for a few minutes, then add the chopped spinach and stir-fry until wilted, mixing it with the onions and garlic. Season with salt and pepper and a pinch of cinnamon. Meanwhile, in a hot dry frying pan toast the nuts and raisins.
To serve, simply stir the spinach mixture and the toasted nuts and raisins into the pasta.
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