Recipe by Melissa Clark in NY Times
Yield: 4-6 servings
Ingredients:
Kosher salt to taste
1 lb spaghettini or spaghetti
½ c EVOO
10 anchovy fillets
¼ c drained capers
1 c pitted and sliced green Cerignola or Picholine olives – I found green Picholine pitted olives at Draggers
10 fat green garlic cloves, peeled,sliced ¼-inch thick (or use 8 regular garlic cloves)
1/3 c chopped scallions including greens
½ t crushed red pepper flakes
12 c baby spinach leaves (about 11 oz)
½ c torn basil leaves
Preparation:
Cook pasta in large pot with boiling salted water until not quite al dente, 5-8 min. Drain the pasta reserving a cup of cooking water.
While pasta cooks, warm ¼ c oil in large Dutch oven or med-hi heat. Add anchovies and capers. Cook stirring occasionally until the capers start to brown, about 3 min. Add remaining ¼ c oil, olives, garlic, scallions and red peppers; increase heat to high (if using green garlic, but leave at med-hi for regular garlic) and cook until garlic is golden, 3-5 min. Add spinach and cook until wilted, 1-2 min. Add pasta and toss for 1 min. Add splash of past cooking water if it seems dry. Season with salt if necessary. Toss in the basil leaves.