Garlic and Spinach Pasta

Name: Garlic and Spinach Pasta
Ingredients: 1 cup (240 ml) chicken or vegetable stock or water; 1 cup (240 ml) chicken or vegetable stock or water; ½ cup (120 ml) white wine or dry vermouth; ½ cup (120 ml) white wine or dry vermouth; 1 lb (455 g) long pasta, just finished cooking; 1 cup (240 ml) cream; 4 Tbsp (55 g) anchovy–caper butter, cut into cubes; 1 cup (240 ml) chicken or vegetable stock or water; Raclette or Parmesan cheese; Raclette or Parmesan cheese; 1 bag spinach (4 oz | 115 g), chopped into strips; 1 small (2 oz | ¼ cup | 55 g) onion, cut into thin slices; 6 garlic cloves (1.2 oz | 34 g), slivered; Butter for frying; Salt

Preparation info

Difficulty
Easy

Appears in

Ruffage

By Abra Berens

Published 2019

About

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 favorite foods in the spring.

Ingredients

Fish course
Pescatarian
Pasta

Ingredients

Method