Courtesy of Melissa Clark of The New York Times. Photo by Linda Xiao for The New York Times. Food Stylist: Monica Pierini. First published May  27, 2011.

Servings: 4 to 6

Ingredients

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.
2. Reserve a cup of cooking water, then drain the pasta.
3. While the pasta is cooking, warm 1/4 cup of oil in a large Dutch oven over medium-high heat.
4. Add the anchovies and capers. Cook, stirring occasionally, until the capers start to brown, about 3 minutes.
5. 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.
6. Add the spinach and cook until wilted, 1 to 2 minutes.
7. 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.