Spinach Fettucini

There is probably some debt here to Andrea Immer who has a recipe for creamed spinach which she said you can make without the cream. I believe I was recalling that recipe when I made this up from food on hand. This served the two of us.

20 oz of bagged spinach
3 shallots, minced
2 tbsp olive oil
8 dashed red pepper flakes
fresh ground black pepper
1 tsp salt
6 oz whole pasta
dash of olive oil
dash of sherry vinegar

Put water in pasta pot on to stove to boil. Boil one bag of spinach at a time. About a minute of boiling time. Drain, pressing out some moisture. Pile on large cutting board. When all spinach is on the board chop in 1/3 inch dice.

Saute shallot in oil in chef's pot until just browning. Add spices. Add the spinach to the shallots and add the pasta to the boiling water. Mix the spinach in well and cook off some water if necessary. When pasta is done drain and add to spinach. Toss to mix and add salt if needed.

Serve spinach pasta to plates. Drizzle each with olive oil and vinegar. I would guess it was about 1/2 tsp of olive oil and 1/4 tsp of vinegar.

We both liked this and liked it more the more we ate. I would be reluctant to serve it to others because normal people don't eat a whole bag of spinach at a meal.