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Linguine with Spinach, Garlic and Olive Oil

“A nickel will get you on the subway, but garlic will get you a seat.”
~ Old New York Proverb

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Linguine with Spinach, Garlic, and Olive Oil
The Union Square Cafe Cookbook
by Danny Meyer and Michael Romano, 1994, HarperCollins

“This is inspired by the classic Roman aglio e olio. We’ve simply added fresh chopped spinach to the recipe, making it even more colorful and nutritious.
While the recipe calls for linguine, it would be equally good with spaghetti or spaghettini. Freshly grated Pecorino Romano brings out the best in this dish.”

Serves 4 to 6

Bread Crumb Topping:
4 tablespoons homemade bread crumbs
(grated day-old dry bread)
1 1/2 teaspoons finely grated Pecorino Romano
2 tablespoons chopped parsley
1 teaspoon olive oil
1/8 teaspoon kosher salt
Freshly ground black pepper

Pasta:
1 tablespoon kosher salt
2/3 cup extra-virgin olive oil
6 garlic cloves, peeled and cut into thin slivers
1 teaspoon dried red pepper flakes
1 pound spinach, stemmed, thoroughly cleaned,
and coarsely chopped
3/4 pound linguine
1 cup reserved pasta cooking water
1/4 cup finely grated Pecorino Romano

1. Combine topping ingredients in a small bowl and reserve.
2. In a large pasta pot, bring 4 quarts of water to a boil and add 1
tablespoon salt. Preheat the broiler.
3. In a large skillet, heat the olive oil and garlic over a low flame.
Cook the garlic slivers until they turn a light golden brown. This
should be a slow process in which the oil becomes infused with the
garlic’s fragrance. When the slivers are golden, remove them with
a slotted spoon and discard. (Some cooks claim the garlic should
be left in the dish. We disagree.)
4. Add the red pepper flakes to the oil and cook approximately 30
seconds to impart their warmth to the oil. Toss the spinach in the
oil and cook until limp, turning often with tongs or a kitchen fork.
Remove the pan from the heat and reserve until pasta is done.
5. Plunge the pasta into the boiling water and cook until al dente.
Just before draining the pasta, ladle 1 cup of its cooking water into
the spinach and oil and place the pan over moderate heat. Drain the
linguine and sprinkle the cheese directly onto the steaming pasta.
Add the linguine to the pan with the spinach and oil and toss well.
Transfer the pasta to an ovenproof serving platter and sprinkle with
the bread crumb mix. Broil until the crumbs are golden brown and
serve immediately.
 

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