Quick Bites: How to make this delicious garlic and spinach pasta

This delicious recipe is from Ruffage: A Practical Guide To Vegetables by Abra Berens, Chronicle Books, £25

You’ll need

1 small onion, thinly sliced

6 garlic cloves, slivered

Butter for frying

Salt

120ml white wine or dry vermouth

240ml chicken or vegetable stock, or water

4 tbsp anchovy-caper butter, cut into cubes

240ml cream

455g long pasta

115g spinach, chopped into strips

Racelette or Parmesan cheese

Method

In a shallow frying pan, sweat the onion and garlic in a knob of butter and a pinch of salt over a low heat until soft. About five to seven mins.

Add the wine and allow to reduce by half for about three mins. Increase the heat and add stock.

When the liquid comes to a boil, add butter and cream and reduce until slightly thickened – three to five mins.

Drain the pasta and toss with the sauce and the spinach, allowing the heat of the pasta to wilt the spinach. Serve with a satisfying hefty grating of cheese.