4 Tablespoons of olive oil
4 Large garlic cloves, peeled and diced
8 Anchovy fillets (About 1 canister)
1/2 Teaspoon of red pepper flakes
6 Cups of Spinach
1/2 Pound of Linguine
Note: I used 1 pound of pasta instead of a half pound but kept the rest of the recipe the same. The original recipe calls for arugula instead of spinach, but I prefer spinach.
First, start your water boiling and salt the water.
Next, heat the olive oil in a pan over medium heat for 1 minute. Add the garlic, anchovies, some of the anchovy liquid, and the red pepper flakes. Once the anchovies have broken down and a sauce has formed, turn the heat down to low.
Cook the pasta according to the directions on the box. Reserve about 1/2 cup of the pasta water. Add it to the anchovy mixture to create a sauce. Put the sauce onto the pasta to prevent it from sticking together. Toss it all together, adding the Spinach until all the 6 cups have wilted.