Orecchiette with spinach

Tam West

Ingredients

400 g	Orecchiette (Main)
4 large handfuls	Spinach, well washed (Main)
2	Garlic cloves, very finely chopped
4 fillets	Anchovies, finely chopped
1 drizzle	Extra virgin olive oil, or avocado oil
4 servings	Finely grated parmesan (Main)

Directions

1. Cook the orecchiette until al dente (according to the packet instructions) in a large saucepan of salted water. Drain, reserving about ½ cup of the water to be used, if needed, to moisten the cooked dish.
2. Meanwhile, wilt the spinach leaves in a large frying pan with the water that is still clinging to its leaves. Remove from the pan, roughly chop.
3. Place the garlic, chilli and anchovies in a small saucepan and cook over low heat until softened and the anchovies melt. Add a dash of oil to the pan, if needed.
4. Toss together the cooked orecchiette, wilted spinach and anchovy mixture. Moisten with a little reserved cooking water, if needed, and season.
5. Place in four warmed shallow bowls, drizzle with avocado or olive oil and finely grate over some parmesan.