The New York Times’Melissa Clark created this springtime-skewed version of an classic dish that usually depends on the pantry. Her original article is here, but here is the recipe:
You’ll Need
Kosher salt,to taste
1 pound spaghettini or spaghetti
1/2 cup extra-virgin olive oil
10 anchovy fillets
1/4 cup drained capers
1 cup pitted and sliced green Cerignola or Picholine olives
10 fat green garlic cloves,peeled,sliced 1/4-inch thick (or use 8 regular garlic cloves)
1/3 cup chopped scallions including greens
1/2 teaspoon crushed red pepper flakes
12 cups baby spinach leaves (11 ounces)
1/2 cup torn basil leaves.
Method
1. Bring a large pot of heavily salted water to a boil. Add the pasta and cook until it is not quite al dente,5 to 8 minutes. Reserve a cup of cooking water,then drain the pasta.
2. While the pasta is cooking,warm 1/4 cup of oil in a large Dutch oven over medium-high heat. Add the anchovies and capers. Cook,stirring occasionally,until the capers start to brown,about 3 minutes. Add the remaining 1/4 cup oil,olives,garlic,scallions and red pepper flakes;increase heat to high if using green garlic (leave it at medium high for regular garlic) and cook until garlic is golden,3 to 5 minutes. Add the spinach and cook until wilted,1 to 2 minutes. Add the pasta and toss for 1 minute. Add a splash of pasta cooking water if the pasta seems dry. Season with salt,if necessary. Toss in the basil leaves.
Yield:4 to 6 servings.
