Creamy Spinach Fettuccine
A touch of freshly grated nutmeg accents this Florentine favorite of creamy spinach and pasta. Buon gusto!
- 2 bundles spinach, cleaned and trimmed of stems
- 1 cup basil leaves, packed
- 1 pound spinach tagliatelle or fettuccine
- 2 tablespoons extra virgin olive oil (EVOO)
- 2 shallots, finely chopped
- 2 large cloves garlic, finely chopped
- 1 cup dry white wine (eyeball it)
- 1 cup heavy cream
- Salt and pepper
- Freshly grated nutmeg, to taste
- Grated Parmigiano Reggiano cheese (a handful), for tossing with pasta, plus more to pass at table
Bring a pot of water to a boil. Add salt, blanch the spinach and basil for 1 minute, then transfer them with tongs or a spider to large bowl of ice water to cold-shock them. Remove the spinach and basil to a clean kitchen towel and wring dry, then chop or thinly slice. Add more water to the pot if necessary for the pasta.
Heat a large skillet over medium heat with the EVOO, two turns of the pan. Add the shallots and garlic and sauté for 3-4 minutes. Add the wine and stir for 1 minute. Add the cream, bring to a bubble, then reduce the heat to simmer and keep over a low boil for 7-8 minutes while the pasta cooks. Season the sauce with salt, pepper and nutmeg.
Cook the pasta to al dente. Using tongs, add the pasta directly into the skillet with the sauce, along with a ladleful of starchy cooking water and the spinach, basil and cheese. Toss vigorously for 1-2 minutes to combine. Adjust the seasonings, to taste, then serve, passing extra cheese at the table.