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Spaghetti - 350 gms
Fresh spinach - 700 gms
Virgin olive oil - 5 tbsp
Garlic cloves - 4
Pine nuts - 50 gms
Salt and freshly ground pepper


  • Wash spinach, discarding any discoloured leaves and tough stalks.
  • Add it to a pan of salted boiling water and cook for one minute.
  • Drain in a colander, refresh under cod running water, and drain again.
  • Squeeze the spinach to get rid of as much water as possible, chop it roughly and set aside.
  • Put the spaghetti in  a pan of salted boiling water, with 1 tbsp of the oil to prevent sticking.
  • Cook according to the instructions on the packet, leaving the pasta cooked but slightly firm.
  • Meanwhile, preheat the grill to moderate heat.
  • Crush the garlic. Heat the remaining oil in a large saucepan, and cook the garlic over a gentle heat until soft and golden.
  • Roast the pine nuts under the grill until lightly browned, taking care not to burn them, and add them to the pan.
  • Drain the spaghetti well.
  • Add it to the garlic and pine nuts.
  • Mix in the spinach thoroughly, season to taste, and serve immediately.
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