This delicious recipe is from Ruffage: A Practical Guide To Vegetables by Abra Berens, Chronicle Books, £25
1 small onion, thinly sliced
6 garlic cloves, slivered
Butter for frying
120ml white wine or dry vermouth
240ml chicken or vegetable stock, or water
4 tbsp anchovy-caper butter, cut into cubes
455g long pasta
115g spinach, chopped into strips
Racelette or Parmesan cheese
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.
Enjoy the convenience of having The Sunday Post delivered as a digital ePaper straight to your smartphone, tablet or computer.
Subscribe for only £5.49 a month and enjoy all the benefits of the printed paper as a digital replica.Subscribe