Garden Spinach Angel Hair Pasta

Angel hair pasta tossed with spinach, anchovies, capers, and Parmesan cheese. Got this recipe from Pappardelle's Pasta.

• Ready In: 35 mins
• Serves: 4-6

Ingredients

• 1  lb angel hair pasta (use Pappardelle's Garden Spinach Angel Hair if you are able)
• 1 1⁄2 tablespoons olive oil
• 12  garlic cloves, minced
• 12  canned anchovy fillets, chopped
• 1⁄4 cup capers, not rinsed
• 1⁄8-1⁄4 fluid ounce dry white wine or 1⁄8-1⁄4 fluid ounce water
• 3  bunches fresh spinach, stems removed
• 1⁄4 cup  freshly grated parmesan cheese

Directions

1. Heat olive oil in large kettle or wok over medium heat. Add garlic and sauté until golden. Immediately add anchovies. Using wooden spoon, simultaneously stir and mash them until they "dissolve" into the garlic and oil.
2. Add capers and cook one minute longer, stirring constantly.
3. Immediately add spinach, tossing continuously until it wilts. If necessary, add a little wine or water to prevent sticking. Reduce heat to low and keep warm.
4. Meanwhile, cook pasta in 6-8 quarts of rapidly boiling salted water until al dente (about 6 minutes). Drain and add directly to spinach mixture. Toss gently to thoroughly coat the spinach with the pasta. Serve straight from the pan, sprinkling Parmesan at the table.
5. If you're hesitant about the anchovies - relax! While they're integral to the dish, they do n't make it taste "fishy".