New York City, USAPosted: 08/28/2006
extra virgin olive oil
garlic, fresh cleaned from the bulb, sliced very thin
crushed red chili flake
fresh ground black pepper
fresh steamed spinach, from the side box
butter, very little, just enough to add some moisture to the sauce
shaved parmesan crumbled by hand
When pasta is fired, run down stairs and pick out the largest bulb of garlic available.
Drop the pasta, making sure that the water is boiling. Remove the garlic cloves, trim stem and skin leaving the cloves whole. Slice the garlic razor thin and place in a sauté pan with the olive oil over low heat. Cook the garlic slowly until it is evenly golden, remove 75% of the garlic chips and hold. Add a touch of butter, spinach, crushed red chili flake, fresh ground black pepper and salt. Check the pasta to see if it’s ready. Taste the spinach and adjust seasoning. When the pasta is just right, toss with the sauce and fresh crumbled shaved parmesan. Check the seasoning one final time.
Place the pasta in a hot bowl so that the spinach is evenly distributed. Garnish the pasta with the reserved toasted slivered garlic. If you wish you may eat whatever pasta remains in the pan.