Spaghetti with spinach, garlic, lemon and chilli / Serves 1
- 100g good spaghetti
- 1 tbsp extra virgin olive oil, plus extra to serve
- 2 cloves garlic, sliced
- 1 small red chilli, sliced
- 2 large handfuls fresh spinach
- 1 small lemon
- Sea salt and black pepper
Bring a saucepan of water to the boil and cook the spaghetti for 9-11 until tender.
Meanwhile, heat the olive oil in a saucepan over a medium-low heat, then add the garlic and chilli. Sauté for a few minutes (stirring often) before adding the spinach and lemon. Cook over a low heat for approximately five minutes until the spinach is fully wilted.
When the pasta is ready, drain (reserving a small amount of cooking water) then tip into the pan with the spinach. Mix well and add some cooking water a tablespoon at a time to loosen the mixture, if needed. Season well with sea salt and black pepper.
Serve in a shallow dish and drizzle over a small amount of the extra virgin olive oil and extra sea salt flakes and black pepper.