KEY POINTS:
Serves 4
500g spaghetti
1 Tbs olive oil
1 clove garlic, minced
I red chilli, finely diced, seeds removed if preferred
Finely grated zest plus the juice of one lemon
1 cup of dry white wine
¾ cup cream
1 bunch of spinach, stalks removed or four handfuls of leaves, rinsed
Salt and freshly ground black pepper
Parmesan
1 Bring a large pot of generously salted water to the boil.
2 Meanwhile, heat a pan, add the oil then the garlic and chilli. Stir, add the lemon zest and juice, wine and cream and bring to a simmer.
3 As soon as the water has boiled, cook the spaghetti for approximately 8-10 minutes or until al dente.
4 Stir the spinach through the sauce until wilted, season then drain the spaghetti and combine. Serve with freshly grated parmesan.